Mocha Shortbread

Name: Mocha Shortbread
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 1 pan, 16 serving(s)
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)

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!"

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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

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