Espresso-Chocolate Shortbread Cookies

I love coffee-- the smell, the taste, everything.  And, pairing it with chocolate is simply heaven!  So, in looking for recipes for desserts that incorporate coffee, I ran across this little delight.  It's fun and easy to make, and it tastes delicious!

Ingredients

1 tablespoon instant espresso powder (i just used instant coffee powder.. works the same)

1 tablespoon boiling water

2 sticks unsalted butter, at room temperature 

2/3 cup confectioner's sugar 

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

4 ounces bittersweet chocolate, finely chopped (i used big chips and coarsely chopped them)

Directions

1. Dissolve the espresso in the boiling water, and set it aside to cool to tepid. 

2. Beat the butter and confectioners' sugar together with electric mixer on medium speed for about 3 minutes, until the mixture is very smooth.  Beat in the vanilla and espresso; then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough.  Fold in the chocolate. 

3. Put the soft, sticky dough into a gallon-size zip-lock plastic bag.  Put the bag on a flat surface, leaving the top open, and roll the dough out to fill the bag.  As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases.  Then, seal the bag, pressing out the air, and refrigerate the dough for at least 2 hours, or for up to 2 days. 

4. Preheat the oven to 325.  You'll need two cookie sheets

5. Put the plastic bag on a cutting board and slit it open.  Turn the firm dough out onto the board and cut the dough into 1 1/2-inch squares.  Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. 

6. Bake for 18-20 minutes.  The cookies with be very pale, even when they're done.
You can dust the cookies with more confectioners' sugar while they're hot before serving