12 Days of Holiday Cookies: Chocolate Espresso Shortbread
When most of us think of classic shortbread, we imagine those small round buttery biscuits (often found with a slice of red or green maraschino cherry on top) just like Grandma used to make. Well this ain’t your Grandma’s shortbread. These crumbly, yet decadent, wedges of chocolate shortbread are spiked with espresso, giving them a unique twist.
The best part? They really couldn’t be easier to make. Simply whip up the chocolate shortbread dough in your food processor and use your fingers to press into a round pie pan. Once baked, immediately slice them into wedges and let them cool in the pan. Just before serving we like to dust them lightly with icing sugar for a festive snow-ball effect.
Makes 8 to 10 Wedges
3/4 cup all-purpose flour
1/2 cup unsweetened dutch process cocoa powder
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1 1/2 tbsp espresso powder
10 tbsp unsalted butter, at room temperature
1/2 cup icing sugar, plus 2 tbsp for dusting
- Preheat oven to 350 F. Lightly butter and flour a 9-inch round pie plate and set aside.
- In a medium bowl, combine flour, cocoa, salt, cinnamon and espresso powder. Stir with a fork to remove any lumps and combine ingredients well.
- In a large bowl using an electric mixer, beat butter until smooth, about 1 minute. Add icing sugar and continue to beat until very pale and fluffy, about 3 to 4 minutes. Add flour mixture and stir using a wooden spoon until just combined. Turn dough out into your prepared pie pan and pat gently with your hands into an even layer. Prick top all over with a fork.
- Bake for 20 to 25 minutes, until firm and lightly golden around the edges. Remove from oven and immediately score with a sharp pairing knife into 8 or 10 wedges. Let cool completely on a wire rack. Remove wedges from pan and dust with icing sugar. Store wedges in an airtight container.