Espresso Chocolate Chip Shortbread
*originally from Smitten Kitchen, I got the recipe from somewhere else
1 Tbsp. instant espresso powder
1 Tbsp. boiling water
8 oz. unsalted butter (2 sticks)
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
Dissolve espresso powder in boiling water. Set aside to cool. Beat butter and confectioner's cugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer to low and add flour, micing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chocolate chips.
Using a spatula, transfer the dough to a gallon-size ziploc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9x10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally. When you get the right thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Preheat oven to 325 degrees. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto a cutting board (throw away the bag) and cut the doug into 1 1/2 inch squares.
Bake for 18-20 minutes. The shortbreads will be very pale- they shouldn't take on much color. Transfer the cookies to a rack. If you'd like, dust the cookies with confectioner's sugar while they are still hot.
*These are YUM. Don't be turned off by all the instructions. This was easy, and they are YUM.