Espresso Chocolate Chip Shortbread is a rich and flavorful bar cookie.
Prep Time: 1 hour, 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 2 tablesoons instant espresso powder, or very finely ground espresso beans
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2-1/2 cups flour
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped and lightly toasted pecans, almonds or walnuts
Preparation:
Preheat oven to 350 degrees F. In a large mixing bowl, cream the butter & sugar until light and fluffy. Add the coffee powder, vanilla & almond extracts. Add the flour and salt and mix just until the dough holds together. Add the chocolate chips and the nuts .
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 two logs. Refrigerate for at least one hour.
Slice into 1/4 inch thick pieces and place on an ungreased cookie sheet. Bake for approximately 15 - 20 minutes or until the edges begin to brown slightly. Let cool for 15 minutes on the cookie sheets before removing.
