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Latte Shortbread Sticks

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

Reynolds Kitchen Tips

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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