A humble shortbread cookie—at its simplest just butter, flour, and sugar—is a tough sell for bakeries that need to sell sweets as much on looks as honest flavor. Ovenly's solution is to add ground coffee beans and burnt sugar for a lovable shortbread with a neat, bitter upgrade.
The Stumptown Shorty ($2.75) use Stumptown coffee beans and nuggets of raw sugar that liquefy and sizzle as the cookie bakes. The sugar turns into a rudimentary caramel, and the beans add further textural interest alongside their nutty, roasted flavor.
What about the shortbread itself? Sandy and just a bit buttery. It's no slouch.
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