Dark Chocolate-Espresso Shortbread

Name: Dark Chocolate-Espresso Shortbread
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup cornstarch; 1/4 cup unsweetened cocoa; 1 teaspoon instant espresso powder or instant coffee powder (we tested with Cafe Bustello); 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup powdered sugar; 3 ounces white chocolate baking bar (we tested with Ghirardelli); 3 ounces unsweetened chocolate baking bars

9 ingredients

1 steps

Ingredients

1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1 teaspoon instant espresso powder or instant coffee powder (we tested with Cafe Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars

Directions

1

["Combine first 5 ingredients in a medium bowl; set aside.", "Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.", "Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.", "Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2\" circle. Lightly score each round with a sharp knife into 6 or 8 wedges.""