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
- Preheat oven to 350 degrees.
- Sift together the first five ingredients and set aside.
- Beat the butter with the powdered sugar and vanilla until smooth.
- Add the dry ingredients and mix until smooth.
- Press into an ungreased 8 or 9 inch round cake pan.
- Bake about 13-15 minutes for a softer cookie. For a crunchier shortbread, bake 20-23 minutes.
- 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/
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