Chocolate Espresso Shortbread

Name: Chocolate Espresso Shortbread
Ingredients: 1 1/2 cups flour; 1/2 cup cocoa powder, Dutch-processed; 2 tablespoons espresso (not instant, use the fine ground); 1/2 teaspoon salt; 1/2 teaspoon baking soda; 8 ounces butter; 3/4 cup white sugar; 1 teaspoon vanilla extract

8 ingredients

7 steps

Ingredients

1 1/2 cups flour
1/2 cup cocoa powder, Dutch-processed
2 tablespoons espresso (not instant, use the fine ground)
1/2 teaspoon salt
1/2 teaspoon baking soda
8 ounces butter
3/4 cup white sugar
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350.
2

Whisk together flour, cocoa, espresso, salt and baking soda.
3

Cream butter and sugar until light and fluffy. Add vanilla and mix briefly.
4

Add dry ingredients, put shield on mixer and start low. Mix till just blended.
5

Roll dough into walnut sized balls. Place on silpat lined sheet and flatten slightly with hand or bottom of glass dipped in sugar.
6

Bake about 12 minutes.
7

Cool 5 minutes and tranfer to racks to cool completely.