Latte Shortbread Sticks

Latte Shortbread Sticks

  • Cook Time: 10 - 12 minutes
  • Servings: 22 sticks
  • Course: Dessert

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 cup all-purpose flour
  • 1/3 cup French-vanilla- or Irish-cream-flavored instant coffee or cappuccino powder
  • 3 tablespoons sifted powdered sugar
  • 1/2 cup butter, cut up
  • 2 tablespoons finely chopped toasted pecans


Step 1

Preheat oven to 325°F.

Step 2

In a food processor, combine flour, coffee powder, and 2 tablespoons of the powdered sugar. Pulse until combined. Add butter pieces; pulse until mixture resembles fine crumbs and starts to cling. (Or, use a pastry blender to cut in butter.) Add pecans and pulse until combined. (Or, stir in pecans.)

Step 3

Form dough into a ball, kneading until smooth. Pat or roll dough on a lightly floured surface into an 11x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into strips about 1 inch wide.

Step 4

Place 1 inch apart on a cookie sheet lined with Reynolds® Parchment Paper.

Step 5

Bake in preheated oven for 10 to 12 minutes or until lightly browned around edges. Transfer to a wire rack and let cool. Sprinkle cooled shortbread with the remaining powdered sugar before serving.

Storage Tip

Place cookies in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

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