Chocolate Dipped Espresso Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions:
Warm the oven up to 350F 175C and put parchment paper on a baking sheet
Melt the butter and mix it with the powdered sugar in a large bowl until the mixture is light and fluffy
Mix the espresso powder and vanilla extract into the butter mixture until everything is well mixed together
Put the flour and salt through a sieve into the bowl with the butter and egg
Mix the dough until it holds together
The dough should be rolled into a log that is about 2 inches across
Then, put it in plastic wrap
Put the dough in the fridge for at least 30 minutes to cool it down
When the dough is firm, cut it into rounds that are about 1/4 inch thick and put them on the baking sheet that has been floured
For 12 to 15 minutes, or until the edges are just beginning to turn golden, bake the cookies
After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down
Put the chocolate chips in a bowl that can go in the microwave
Melt them in 30-second increments, stirring after each one, until the mixture is smooth and melted
After the cookies have cooled, dip half of each one into the melted chocolate
Then, put the cookies back on the parchment paper to set
Before you serve or store the cookies, let the chocolate set all the way
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