Mocha Shortbread

Submitted by mer5901

"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!"

 

• Ready In: 2hrs 45mins
• Ingredients: 7
• Yields: 1 pan
• Serves: 16

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
• confectioners' sugar, for dusting (optional)

directions

1. 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.
2. Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
3. Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
4. Beat in espresso mixture.
5. Reduce speed to low and gradually beat in flour mixture.
6. 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.
7. Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
8. Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
9. Cut through marks before serving.