Chocolate Dipped Expresso Shortbread

By LyndaLee

Delicious!! Cut into any shape or roll, cut, bake.

Ingredients

• 1 cup cold unsalted butter, cut into 1/2 inch pieces
• 1/2 cup sugar
• 1/2 tsp salt
• 2 1/4 cups flour
• 2 tbl finely ground expresso beans
• 9 oz semisweet chocolate for dipping

Preparation

Step 1

Combine the butter, sugar and salt on low speed until butter combines with the sugar but isn't perfectly smooth, 1-2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes. Do not over mix. Roll to about 1/4" cut and bake the dough. Cookies are done when the tops look dry and the color has darkened slightly.

Cook at 300 for approx. 30 minutes - check after 20 minutes.

When cookies are cooled, dip half the cookie into the chocolate. Set the dipped cookies on a piece of parchment paper and let cool about 2 hours.