Mocha Shortbread
This not-too-sweet shortbread can also be rolled out and cut, but baking it in a pan and cutting while warm is faster and easier.
Ingredients
Serves 4 to 6.
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon finely ground coffee beans, preferably espresso
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/3 cup confectioners' sugar, plus more for sprinkling
Directions
- Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
- Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
- Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar before serving.
First published