Dark Chocolate-Espresso Shortbread

By carvalhohm

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa
• 1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 3 ounces white chocolate baking bar (we tested with Ghirardelli)
• 3 ounces unsweetened chocolate baking bars

Details

Servings 1
Adapted from americanfamily.com

Preparation

Step 1

Combine first 5 ingredients in medium bowl; set aside.

Beat butter at medium speed with electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.

Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.

Melt chocolate baking bars separately in small bowls in microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.