Turkish Coffee Shortbread Recipe

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar, coffee, salt, and cardamom and mix on low speed until well combined. Scrape down the sides of the bowl, and then mix on medium speed until the texture is lighter in color and resembles mayonnaise, 4 to 5 minutes.

Scrape down the sides of the bowl, and then add the flour. Mix on low speed just until uniform in texture. Scrape down the sides of the bowl and mix on low speed for 1 minute.

Gather the dough into a ball, transfer to a piece of plastic wrap, cover with a second piece of plastic wrap, and flatten to form a rectangle measuring 7 by 10 inches and about 1/2 inch thick. Wrap tightly and refrigerate for at least 3 hours and up to 5 days.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Cut the dough into small rectangles measuring 1 by 2 inches, and place the cookies on the lined baking sheet, spacing them at least 1 inch apart.

Bake for about 18 minutes, until golden around the edges, rotating the pan midway through the baking time. Brush the tops with olive oil immediately out of the oven.