Mocha Almond Shortbread Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar, plus extra for dusting
  • 2 tablespoons cocoa powder
  • 1 tablespoon instant espresso powder (or finely ground coffee)
  • 2 cups all-purpose flour
  • ½ cup finely chopped toasted almonds
  • Pinch of fine sea salt

Instructions

  1. Preheat & Prep: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. Cream Butter & Sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 3 minutes).
  3. Add Flavors: Mix in cocoa powder, espresso powder, and salt until just combined.
  4. Incorporate Flour & Nuts: Gradually fold in flour and almonds until the dough forms. It will be soft but manageable—if too sticky, add a tablespoon more flour.
  5. Shape & Chill: Turn dough onto a lightly floured surface and gently roll into a 12-inch log. Wrap in plastic and chill 30 minutes.
  6. Slice & Bake: Unwrap and slice log into ½-inch rounds. Place cookies 1 inch apart on the prepared sheet. Bake 12–15 minutes, until edges are set.
  7. Cool & Dust: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Dust lightly with powdered sugar.
  8. Serve: Arrange these Mocha Almond Shortbread Cookies on your saucers and dip into each floral cup for a perfectly sweet and caffeinated treat.

From my heart (and kitchen) to yours, may these blossom-kissed cups and cookie treats fill your tea time with warmth and joy. Enjoy!

—Mom Mom (Grandma Helen)