Espresso Chocolate Dipped Shortbread

• Vegetarian

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 cup Powdered sugar
  • 2 cups Semi-sweet chocolate chips
  • 1/2 tsp Vanilla extract

• Drinks

  • 2 tsp Espresso, Instant

• Dairy

  • 2/3 cup Butter

Found on lordbyronskitchen.com

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 cup powdered sugar
• 2 teaspoons instant espresso granules (instant coffee can be substituted)
• 2/3 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips

Directions

• Preheat your oven to 325 degrees and prepare a baking sheet by lining it with parchment paper. Using a handheld mixer, beat together the butter and vanilla until well incorporated. Next, on low speed, beat in the flour, sugar, and espresso. On a lightly floured surface, roll the dough to approximately ¼ to ½ inch thickness. Use a cookie cutter to cut the desired shape and/or size. Place cookies on the cookie sheet and bake for 25 minutes. Remove from baking sheet and allow cookies to cool on a wire cooling rack. Once completely cooled, melt the chocolate chips until smooth. Dip the cookie halfway into the melted chocolate and lay each cookie gently on a parchment-lined baking sheet. Refrigerate to allow chocolate to set.

Nutrition