Dark Chocolate Espresso Shortbread
Author: 
 
Ingredients
  • 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
Instructions
  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.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/dark-chocolate-espresso-shortbread/