This wonderful holiday recipe for shortbread uses basic shortbread as its base.
- Yield: Makes 2 dozen rounds
Source: The Martha Stewart Show, December Fall 2008
- 1 batch Basic Shortbread
- 2 tablespoons espresso powder
- 1 teaspoon hot water
- 1 teaspoon pure vanilla extract
Dissolve espresso powder in hot water. Prepare basic shortbread, adding espresso to creamed butter mixture along with vanilla extract before adding flour mixture. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds. Score a line down the middle of each with the back of a knife; refrigerate for 20 minutes. Bake until firm, about 20 minutes.