Cozy Sunday afternoons by the fire. That’s what February means to me. We’re hunkered down here in New Jersey, where it was 16°F when I woke up this morning. That’s some serious cold, my friends.
When it’s that cold, there’s just nothing for it – except maybe that cozy fire, a hot cup of Fair Trade Golden French Toast® coffee, and the scent of delicious, buttery shortbread studded with coffee wafting from your oven.
The recipe is simple – no eggs required. You might want to grab your coffee or spice grinder. While Fair Trade Golden French Toast comes pre-ground, you might want a finer grind for your shortbread. We used as-is from the bag, and the tender shortbread is perfect in my opinion. Just know that it’s your call to make a finer grind.
Traditional shortbread also contains oats, did you know? Don’t skip them here. They take on buttery notes from the Fair Trade Golden French Toast coffee, and make this shortbread an extra special treat.
Fair Trade Golden French Toast Shortbread
Makes one 8″ x 10″ pan
1 cup oats (not quick cooking)
1 cup unsalted butter (2 sticks), cut into smaller chunks
1 cup confectioner’s sugar, sifted
1/2 teaspoon kosher salt
1 1/2 cups all purpose flour
1/8 to 1/4 cup ground Green Mountain Coffee® Fair Trade Golden French Toast coffee
1. Pour oats into the bowl of a food processor and pulse 3 to 5 times, until oats have been somewhat pulverized.
2. Add chunked butter, sugar, kosher salt, and all purpose flour to the food processor.
3. Pulse ingredients 3 to 5 times, then add your desired amount of coffee. Remember to separately grind the coffee finer, if you prefer the grounds to be smoother in your shortbread.
4. Process all the ingredients together for 1-2 minutes, until a smooth dough forms. You will hear a change in the food processor when everything suddenly comes together in one large piece of dough.
5. Refrigerate the dough for at least an hour, or overnight if you prefer.
6. When the dough is ready, preheat the oven to 350°F. Line an 8″ x 10″ baking sheet with parchment paper, or lightly spray a shortbread mold with cooking spray.
7. Press the dough into the baking sheet or shortbread mold, taking care to make the dough as even as possible across the pan. Sometimes it can help to use a drinking glass like a rolling pin to push the dough where you need it to be.
8. If using a baking sheet, score the cookies into rectangles using a knife or bench scraper – press all the way through the dough, making rectangles that are about 4 inches long each. (One division of the dough down the long side of the pan, in the center, and then smaller, 1″ wide cuts horizontally is what I did.)
9. Bake for 35-40 minutes, until the cookies are golden brown.
10. Remove from the oven and allow to cool in the pan for about 5 minutes, then turn the cookies out onto a clean surface and cut through the score marks. It is easier to cut the cookies when they are slightly warm. Allow them to cool on a wire rack after cutting.
Want to win some Golden French Toast to try in your own shortbead recipe? Go on over to my blog, Bluebonnets & Brownies, to see how to enter!