Espresso Chocolate Chip Shortbread Cookies
2016-04-11 17:16:34
Yields 24
Prep Time
2 hr 20 min
Cook Time
20 min
Total Time
2 hr 40 min
Ingredients
- 1 tablespoon instant expresso powder
- 1 tablespoon boiling water
- 2 sticks butter, room temperature
- 2/3 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 3/4 cup semi sweet chocolate chips
Instructions
- Begin by dissolving the expresso powder in a small mug of boiling water. Set aside to cool. In a large bowl, using a mixer beat the butter and confectioners sugar together until fluffy, 3 minutes. Add vanilla and cooled expresso until combined. Next add in the flour, mixing only until the flour disappears. Fold in chocolate chips. Transfer the sticky dough to a gallon-size zipper bag. With the bag on a flat surface and with the top open, using a rolling pin to roll dough into a rectangle that is 1/4 inch thick. Dough will cover most of the bag, but not all. When dough is flat and right thickness, seal and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 325 degrees. Spray two baking sheets with pam. Put the plastic bag on a cutting board and slit it open with a sharp knife. Cut dough into 1X2 inch squares and bake for 18-20 minutes. Dust with confectioners sugar when out of the oven if you wish. Cool before serving.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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