Espresso Shortbread with Salted Caramel Mocha Glaze

Directions

• In a large mixing bowl, beat together the butter and granulated sugar until light and fluffy, about 2–3 minutes.
• Mix in the espresso powder and vanilla extract until fully incorporated.
• Add the flour and kosher salt. Mix on low speed just until the dough comes together and holds when pressed. Do not overmix.
• Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30–60 minutes, or until firm.
• On a lightly floured surface, roll the chilled dough to ¼-inch thickness. Cut into rounds and arrange on a parchment-lined baking sheet. Gather the scraps to re-roll and cut out additional cookies.
• Refrigerate the cut cookies for 30 minutes to help them keep their shape during baking.
• Meanwhile, preheat the oven to 325°F. Bake the cookies for 16–18 minutes, or until the edges are just beginning to turn golden.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Prepare the glaze. In a small bowl, whisk together the powdered sugar, melted butter, and salt. Gradually add the Salted Caramel Mocha Creamer, 1 tablespoon at a time, until the glaze is smooth and pourable.
• Dip one side of each cooled cookie into the glaze, letting any excess drip off. Place on a wire rack or parchment to set before serving.