Espresso Shortbread Squares

Name: Espresso Shortbread Squares
Ingredients: 1 tablespoon instant espresso powder; 1 tablespoon hot water; 1 cup butter, softened; 2/3 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup white baking chips; 1/2 cup dried cherries, coarsely chopped; Additional confectioners' sugar

9 ingredients

5 steps

Ingredients

1 tablespoon instant espresso powder
1 tablespoon hot water
1 cup butter, softened
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup white baking chips
1/2 cup dried cherries, coarsely chopped
Additional confectioners' sugar

Directions

1

In a small bowl, dissolve espresso powder in hot water. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla and dissolved espresso mixture. Gradually beat in flour. Stir in baking chips and cherries.
2

On a sheet of plastic wrap, pat dough into a 10-in. square; wrap tightly and refrigerate at least 2 hours or until firm.
3

Preheat oven to 325°. Unwrap dough; cut into 2-in. squares. Place 1 in. apart on a parchment paper-lined
4

. Prick holes in each cookie with a fork. Bake 20-25 minutes or until set.
5

Remove from pans to wire racks to cool completely. Dust lightly with additional confectioners' sugar. Store in airtight containers.