From a recent Family Circle magazine. I substituted instant coffee for the espresso and dusted the finished shortbread with granulated sugar. If you like mocha; you like these!
Ingredients: [‘flour’, ‘kosher salt’, ‘bittersweet chocolate’, ‘espresso powder’, ‘unsalted butter’, ‘granulated sugar’, ‘confectioners%27 sugar’]
Quantity of Ingredients: [“1 cup flour”,”1/4 teaspoon kosher salt”,”4 ounces bittersweet chocolate, finely chopped “,”2 teaspoons espresso powder”,”1/2 cup unsalted butter, softened “,”1/4 cup granulated sugar”,” confectionersu0027 sugar, for dusting “]
Number of Servings: 16
Steps: [‘Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.’, ‘Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.’, ‘Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.’, ‘Beat in espresso mixture.’, ‘Reduce speed to low and gradually beat in flour mixture.’, ‘Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.’, ‘Heat oven to 350°F Uncover shortbread and bake for 30 minutes.’, “Remove to a wire rack and remove side of pan. Dust with confectioner’s sugar.”, ‘Cut through marks before serving.’]