Recipe

Espresso Chocolate Shortbread Recipe

	Akarlin / All my dishes 1 year, 5 months ago This is a unique and delicious take on the classic shortbread recipe. It's from Dorrie Greenspan's cookbook: Baking: From My Home To Yours, which has the BEST baking recipes!! Prep:30m Cook:20m Servings:36	Akarlin
	coffee chocolate buttery cookies shortbread sweets

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Ingredients

½ teaspoon - 1 tablespoon instant espresso powder

1 tablespoon boiling water

1 cup (2 sticks) butter, at room temperature

2/3 cup confectioners’ sugar

½ teaspoon vanilla extract

2 cups flour

4 oz bittersweet chocolate, finely chopped, or ¾ cup chocolate chips

confectioners’ sugar (for dusting)

Directions

In small bowl, mix espresso & water; set aside to cool.

With mixer, beat butter & sugar on medium for 3 mins or until quite smooth. Beat in vanilla & espresso mixture. Lower the speed & beat in flour, mixing only until it disappears into the dough. Use a rubber spatula to fold in chocolate. Dough should be soft & sticky.

Use spatula to transfer the dough to a 1-gallon plastic bag. Put bag on flat surface, w/ top open. Use a rolling pin to roll dough to a 9 x 10 rectangle-1/4-inch thick. As you roll, turn bag & lift plastic so there are no creases.

Seal the bag, pressing out as much air as possible. Set bag on baking sheet. Refrigerate for 2 hours to 2 days.

Set oven to 325.

With scissors, cut bag open & turn dough onto board. Using a ruler, cut dough into 6 even strips lengthwise and 6 even strips widthwise, making 36 squares.

Set squares 1-inch apart on baking sheets. Prick each square with a fork. Bake 18-20 mins, until they’re pale but firm. Let settle on sheets a few minutes. Dust w/ confectioners’ sugar while still hot. Transfer to wire racks to cool completely.

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