This easy, espresso-spiked shortbread comes together quickly and goes well with coffee. Be sure to cut the shortbread while still warm, and be careful not to overbake.
Mocha Shortbread Wedges
Start to finish: 35 minutes
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- Pinch of salt
- 2 teaspoons instant espresso powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup powdered sugar, plus more for sprinkling
Preheat oven to 350 degrees F. Line an 8-inch round cake or springform pan with parchment paper.
In small bowl, sift together the flour, cocoa powder and salt. Stir in the espresso powder. Set aside.
In a medium bowl, use an electric mixer to beat the butter on medium until pale and creamy. Add the powdered sugar and beat well. Add the flour mixture, then beat on low speed until well combined.
Pat the dough evenly into the prepared pan. Bake for 20 to 25 minutes, or until puffed at the edges and dark all over the top. Remove from oven and let sit 5 minutes.
Cut into 8 wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving.
Cookies can be stored in an airtight container at room temperature up to 1 week.
Makes 8 wedges.
Recipe from: "Cookies," by Martha Stewart (Clarkson Potter, 2008, $24.95)
