Espresso-Chocolate Shortbread Cookies

From Cherrapeño

Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes about 30

1 tablespoon instant espresso powder (or instant coffee powder)
1 tablespoon boiling water
8 ounces unsalted butter (2 sticks), at room temperature
2/3 cup icing sugar (confectioners' sugar)
½ t vanilla extract
2 cups plain flour
4 ounces plain chocolate
Icing sugar for dusting (optional)

Dissolve the espresso powder in the boiling water and set aside to cool.
Beat butter and sugar together on medium speed for about 3 minutes until smooth. I used a hand held mixer.
Beat in the vanilla and espresso and reduce mixer to low speed, add the flour until it just disappears into the dough - don’t work too much. Fold in chocolate with a sturdy rubber spatula.
I differed from the recipe at this point and gently rolled the dough out to about a ¼ inch thick and cut out rounds with a biscuit cutter, then put them on unbuttered baking sheets, prick a couple of times with a fork and put them in the fridge for a couple of hours.
Heat oven to 325ºF and bake for 15-20 minutes. I think mine took slightly less time to cook, you want them just lightly coloured.
Cool on rack and dust with icing sugar while hot.