Mocha Shortbread
Ingredients:
1/2 cup unsalted butter,
softened
1/2 cup sugar
3/4 cup all-purpose flour
1 tablespoon instant espresso powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder, plus more for sprinkling
Instructions:
1.
Preheat the oven to 350 degrees.
2. Beat the butter and sugar in the bowl with the electric mixer on medium-high
speed until fluffy, 3 to 4 minutes. Coat the tart pan or baking pan with
cooking spray.
3. Add the flour, espresso powder, and salt to the bowl. Sift the 1/2 cup cocoa
powder into the bowl through the strainer. Beat on the lowest speed until the
dough just comes together. Do not over mix.
4. Turn the dough into the prepared pan. Lightly flour your hands and press the
dough to the edges with your fingertips. Bake until the shortbread is firm at
the edges but still soft in the center, about 25 minutes. Let cool for 10
minutes, then cut the shortbread into wedges or squares win the paring knife.
Let cool completely on the wire rack before removing from the pan. Sprinkle
with additional cocoa powder, using a strainer, before serving.
Makes 12 shortbread wedges or 16 2-inch squares
Credits:
From Instant Gratification by Lauren Chattman. William Morrow Publishers.
