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Espresso Shortbread Makes 9 1½ cups powdered sugar ¾ cup cocoa 2¼ cups flour 3 tablespoons cornstarch ½ teaspoon salt 1½ teaspoons vanilla extract 2 tablespoons instant espresso or instant coffee powder 1½ cups butter
Sift together powdered sugar and cocoa and set aside. Sift together flour, cornstarch, and salt and set aside. Mix vanilla and instant espresso and set aside. Cream 1½ cups butter. Add vanilla extract/ coffee mixture and beat well. Add powdered sugar/cocoa mix and beat 2 minutes. Add flour mix and beat until dough comes together. Line a 9” x 9” pan with parchment paper so that parchment covers the bottom as well as two opposing sides of the pan; then grease the parchment paper and sides of pan. Press dough evenly into pan. Score dough with knife. Bake at 325 degrees for 12 - 15 minutes (take care not to brown the dough). Remove from oven to cool. When slightly cool, run a sharp knife along the score lines, though not cutting all the way through. When almost completely cooled, lift out of the pan, using the parchment paper on the sides. Using a very sharp knife, cut completely through along the score lines. If you wish, you can dip one end of each piece into melted semi-sweet chocolate and/or drizzle the whole thing with melted semi-sweet or white chocolate. Jane Kinney
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