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Espresso Chocolate Shortbread Cookies Recipe

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This recipe for Espresso Chocolate Shortbread Cookies is from Dan and Dawn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. instant espresso powder
1 tbsp. boiling water
1 c. butter unsalted, room temperature
⅔ c. confectioners’ sugar plus extra for dusting
½ tsp. vanilla extract
2 c. all-purpose flour
¾ c. of mini chocolate chips can be used instead of the chopped chocolate bar
Directions:
Directions:
In a very small bowl, dissolve the espresso powder in the boiling water.

In the bowl of an electric mixer, beat butter and confectioner’s sugar for 3 minutes at medium speed.

Add the vanilla and espresso, beating until incorporated.

Add the flour and mix at low speed until just combined.

Fold in the mini chocolate chips.

Transfer the cookie dough into a gallon-size zipper-lock plastic bag, but do not close the bag.

Roll the dough into rectangle the width of the bag and ¼” thick (approximately 9”x 11”x ¼”). While rolling, make sure no creases are formed in the dough from wrinkles in the plastic.

Zip the bag closed removing as much air as possible. Refrigerate for 2 hours- 2 days.

When ready to bake: Preheat oven to 325 degrees F. Line a baking sheet with a piece of parchment paper.

Cut open the zip lock plastic bag and place the dough rectangle on a cutting board.

Using a sharp knife or cookie cutter, cut the dough into desired shapes and transfer to the cookie sheet.

Use a fork to poke holes in each cookie.

Bake for 18-20 minutes.

Dust with confectioner’s sugar while the cookies are still hot.

Let the shortbread cool completely on a wire rack before storing.

Store at room temperature in an airtight container for at least 3 weeks.

 

 

 

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