Espresso Shortbread

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Cream the butter and sugar together until light and fluffy.
3. 3
   Add the vanilla extract and mix for 30 seconds.
4. 4
   Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
5. 5
   Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan.
6. 6
   Gently press the dough evenly into the espresso covered pan.
7. 7
   Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes.
8. 8
   Remove from the oven and let cool 15 minutes.
9. 9
   Using a sharp paring knife score the top of the still warm but cooling short bread.
10. 10
    Cut in any size you prefer, we like 2 inch squares.
11. 11
    Run a butter knife around the edge of the pan and invert onto a cutting board.
12. 12
    Give 1 sharp rap and the shortbread will release from the pan.
13. 13
    Let cool an additional 10 minutes and slice along the scored lines.