Mocha Shortbread

By LRay

Ingredients

• 1 1
• 
• 2 2
• 
• 3 3
• to 350 to 48 8 6 to paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• 
• 4 4
• 30 to 35 10 to 3 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

Details

Servings 48
Preparation time 30mins
Cooking time 135mins
Adapted from marthastewart.com

Preparation

Step 1

Makes 4 dozen

Directions

Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.

Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.

Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.

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directions