Espresso shortbread are easy to make and have the best buttery, crumbly and tender texture. They are made with espresso powder and are full of rich coffee flavor.
In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter, granulated sugar, confectioners’ sugar, kosher salt and vanilla extract on medium, for 2-3 minutes.
The butter and sugar mixture will become nice and creamy. Then scrape up and down the bowl and add the all-purpose flour and mix on low just until the dough is showing a few large streaks of flour.
Then add the espresso powder and the chopped chocolate covered espresso beans and continue to mix on low until the dough just comes together, about another 30-60 seconds.
Place the dough on a lightly floured counter and roll out to ½ inch thick. Cut the dough into the desired size cookies {I used a 2-inch cutter} and place on a prepared baking sheet.