Chocolate Espresso Shortbread

Rich and deep in chocolate mocha flavor, these cookies are always a hit. The dough can be made ahead and frozen, and baked as needed. The cookies look very plain, but the taste is wonderful.

List of Ingredients
· 1 and 1/2 cup flour
· 1/2 cup Dutch process cocoa
· 1 and 1/2-tsp. instant espresso powder
· 2 sticks unsalted butter at room temperature
· 1 cup powdered sugar
· 1 tsp. vanilla

Instructions
Combine flour, cocoa and espresso powder. Set aside.

In a mixer, cream the butter, sugar and vanilla. Gradually add the flour mixture until blended.

Remove dough and divide into three portions. Place each on a piece of parchment paper and roll into a long log shape, about 1 1/2 inches in diameter. Roll up in the parchment and chill at least 1 hour until firm. If freezing, wrap tightly in a second layer of plastic wrap and secure the ends.

Preheat oven to 350 degrees. Working with one roll of dough at a time, slice the cookies into 1/8-inch thick rounds, rolling the log slightly between slices to prevent the sides from getting flat.

Place close together on an ungreased cookie sheet, and bake for 8 minutes at 350 degrees. This is a thin cookie, so do not over bake. Remove to racks to cool.

Keeps up to two weeks in an airtight container. Makes 3 - 4 dozen cookies.

Peppermint Shortbread

List of Ingredients
· 12 TBSP. unsalted butter, softened
· 9 TBSP. sugar
· 1 1/2 TBSP. brown sugar
· 1 egg
· 1/4 tsp. vanilla extract
· 3/4 tsp. peppermint extract
· 1 TBSP. finely chopped fresh peppermint leaves
· 1/8 tsp. salt
· 2 cups flour

Instructions
Line 2 baking sheets with parchment.

In a mixer, cream the butter and sugars until light and fluffy. Beat in the egg and extracts. Add the flour on low speed. Stir in the peppermint leaves and salt.

Divide dough into three portions. Place on plastic wrap and roll into cylinders 1 1/4 inch in diameter. Wrap in plastic and chill until firm. (1 hour)

Pre-heat oven to 350 degrees. Unwrap dough and slice into 1/4" thick slices. Rotate the cylinder to keep it round. Keep the slices even and thin. They do not spread much, so you can place them close together on the sheet. Bake for 8 - 10 minutes until the bottom edges are just barely brown. Remove to rack to cool.

For cut out cookies, divide dough into three portions and place on a large sheet of plastic wrap. Place another sheet on top and pat or roll the dough out into a very thin sheet. Chill the sheets of dough until firm, about 30 minutes. Remove and cut quickly with miniature cookie cutters. Bake 8 minutes - watch these little cookies can brown very quickly. Remove immediately to rack and cool.

For square cookies, shape logs with flat sides and chill and slice as above.

This dough can be made and frozen unbaked. Thaw slightly in refrigerator before baking.
Copyright 2000 and 2001 by Renee Van Hoy, All Rights Reserved