Espresso Chocolate Chip Shortbread

By sheppell

Ready to get started? This recipe is sure to appeal to anyone's sweet tooth!

Ingredients

• 1 cup - unsalted softened butter
• 3/4 cup light brown sugar
• 2 tbsp - instant espresso powder (or very finely ground espresso beans)
• 1/2 tsp - vanilla
• 1/4 tsp - almond extract
• 1/4 tsp - salt
• 2-1/2 cups - flour
• 1 cup - semisweet chocolate chips

Preparation

Step 1

1. Preheat oven to 350°
2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add coffee powder, vanilla and almond.
3. Add the flour and salt, and mix just until dough holds together. Add chocolate chips and nuts (optional)
4. Turn cookie dough out onto a piece of parchment or wax paper, and form a log with the dough, approx. 1 1/2 inches thick. You may need to make 2 logs. Refrigerate for at least one hour.
5. Remove logs from refrigerator, slice into 1/4 inch thick slices and place on an ungreased cookie sheet.
6. Bake for approx. 15-20 minutes or until the edges begin to brown slightly. Let cool for 15 minutes on the cookie sheet, before removing.