Mocha Shortbread With Nutella

This recipe is from the brown eyed baker blog. The cookies have a big mocha flavor. The directions call for rolling the dough out and cutting the cookies wit a cookie cutter. To save time, I made an approx. 1"-2" wide log of the dough, refrigerated it for a couple of hours and then sliced the log into 1/4" rounds. The cookies were probably not as pretty as they would have been if I used a cookie cutter but for me it was worth the time saved. Be sure to leave space between the cookies on the cookie sheet. They do spread a little while cooking.

• Ready In: 30 mins
• Serves: 30
• Yields: 30 sandwich cookies

Ingredients

• 1  cup unsalted butter, softened
• 1⁄2 cup  packed brown sugar
• 1⁄4 cup granulated sugar
• 1  teaspoon pure vanilla extract
• 2  teaspoons  instant  espresso granules
• 1 3⁄4 cups  all purpose flour
• 1⁄4 cup cocoa powder
• 1⁄4 teaspoon kosher salt
•  nutella, hazelnut spread optional to sandwich the cookies

Directions

1. In a mixing bowl, cream butter, sugars, vanilla extract and instant espresso granules.
2. In a medium bowl, sift together the flour, cocoa powder and salt.
3. Gradually mix the flour mixture into the butter mixture until fully incorporated.
4. Cover bowl and refrigerate for one hour.
5. On a lightly floured surface, roll dough out to 1/4" thickness. Cut with floured 2-inch to 3-inch cookie cutters. Place cookies 2 inches apart on partchment lined baking sheets.
6. Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
7. Once cookies are completely cooked, sandwich them bottom sides together with your desired amount of Nutella.