Chocolate Espresso Shortbread
Rich and deep in chocolate mocha flavor, these cookies are always a
hit. The dough can be made ahead and frozen, and baked as needed. The
cookies look very plain, but the taste is wonderful.
List of Ingredients
· 1 and 1/2 cup flour
· 1/2 cup Dutch process cocoa
· 1 and 1/2-tsp. instant espresso powder
· 2 sticks unsalted butter at room temperature
· 1 cup powdered sugar
· 1 tsp. vanilla
Instructions
Combine flour, cocoa and espresso powder. Set aside.
In a mixer, cream the butter, sugar and vanilla. Gradually add the
flour mixture until blended.
Remove dough and divide into three portions. Place each on a piece of
parchment paper and roll into a long log shape, about 1 1/2 inches in
diameter. Roll up in the parchment and chill at least 1 hour until
firm. If freezing, wrap tightly in a second layer of plastic wrap and
secure the ends.
Preheat oven to 350 degrees. Working with one roll of dough at a
time, slice the cookies into 1/8-inch thick rounds, rolling the log
slightly between slices to prevent the sides from getting flat.
Place close together on an ungreased cookie sheet, and bake for 8
minutes at 350 degrees. This is a thin cookie, so do not over bake.
Remove to racks to cool.
Keeps up to two weeks in an airtight container. Makes 3 - 4 dozen
cookies.
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Every time we love, every time we give, it's Christmas
~Angelique
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