After last week's Nutella Cream Puffs - a fat and sugar explosion if there ever was one - I thought I'd share something a bit more sedate. Maybe you're craving a little something - a cookie perhaps - yet, you've surreptitiously emptied the office candy dish (twice) and bitten the heads off of far too many marshmallow Santas. You're wanting something complex, filling and decadent - yet adult. Something with your coffee or tea, perhaps?

Allow me to suggest Martha Stewart's Espresso-Bean Shortbread. It is impressive enough to serve to company, comfy over morning coffee or afternoon tea - yet free of icing, sprinkles, glitter and does not have a face.

Espresso-Bean Shortbread

Ingredients:

1. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
   
   
   
    
   
2. In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add coffee mixture and ground espresso beans to butter mixture; beat to combine.
   
3. In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
   
   
   
   
   
   
4. Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
   
   
   The Method:
   
   Make little potato shapes:
   
   
   
    
   
   
   
   Lay a stick on the wee potato shapes and press down:
   
   
   
    
   
   (I used a shiny chopstick to avoid using flour. If you're using something rough, coat with flour.)
   
   
   Cute little coffee bean shapes:
   
   
   
    
   
5. Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.
   
   Martha's cookie:
   
   
   
    
   
   My cookie:
   
   
   
   
    
   

all other photos copyright © 2009 by jodi a. kasten • all rights reserved

If you enjoyed this article, please visit my foodie blog where every day is Foodie Tuesday!