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Espresso Chocolate Shortbread Recipe

Ingredients

How to make it

  • 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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The Cook

akarlin Washington, DC

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