Dark Chocolate Espresso Shortbread

Dark Chocolate Espresso Shortbread

Messin’ with Perfection Dark Chocolate Espresso Shortbread

Who likes deep, dark, decadent chocolate?  ME!  Who doesn’t?  Actually, as a chocolate lover, I am always a little amazed at people who don’t like it.  Hmph.  Go figure.

These are so chocolatey delicious ….and so easy.  And, when you bake them in a round pan, you can cut them into wedges and turn them into Christmas tree cookies!  Easy, but a wonderful change from sugar cookies.  They go together in just a few minutes, then press them into a 8 or 9 inch round cake pan, or whatever you want to put them in.

I made these last year, and had an awful time remembering what I did, which was really annoying because they were sooo good.

These are quite intense chocolate, so you can always cut back on the cocoa.  I used Hershey’s special dark, but you could use regular, it’s all about what you like.  I just used a simple powdered sugar glaze, tinted it with regular old supermarket food coloring, put it in a sandwich baggie, and nipped a TINY corner off the bag to ice them.  Easy, pretty, delicious, chocolatey trees!


Dark Chocolate Espresso Shortbread
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon good vanilla
  • 1¼ cups all-purpose flour
  • ¼ cup cornstarch
  • ¼ cup unsweetened cocoa ( I used Special Dark)
  • 1 teaspoon instant espresso powder or instant coffee powder ( I used Medaglia D'Oro Espresso powder)
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees.
  2. Sift together the first five ingredients and set aside.
  3. Beat the butter with the powdered sugar and vanilla until smooth.
  4. Add the dry ingredients and mix until smooth.
  5. Press into an ungreased 8 or 9 inch round cake pan.
  6. Bake about 13-15 minutes for a softer cookie. For a crunchier shortbread, bake 20-23 minutes.
  7. Cool in the pan, then flip out onto a cutting board or surface. Cut into eight wedges. Decorate as desired.