Caffinate ! - Dark Chocolate Espresso Shortbread Cookies

An afternoon experiment in the kitchen resulted in a nice break for hot beverages and a little pick me up on a cold day.  This is a dark chocolate , not too sweet, shortbread cookie, perfect with a glass of milk or with your afternoon tea.

Espresso sugar is not sugar mixed with coffee but sugar made with a coffee infusion.  I get it from Artisano's in Indianapolis (they ship!) and it's also wonderful in brownies, as a rub for steak or in molasses cookies. If you don't wish to order any, you could likely substitute a bit of instant espresso powder mixed with sugar,  but it's worth a purchase and it only takes a little bit in most recipes so even the half ounce bag (pictured) is good for several uses.

Chocolate Espresso Shortbread 

1  and 1/2 stick butter, softened
1/2 cup sugar plus 2 Tablespoons espresso sugar
1/2 teaspoon  real vanilla extract

Beat with hand mixer until light and fluffy.

In a smaller bowl mix:
1 and 1/2 cups flour
1/4 teaspoon salt
1/4 cup unsweetened dark cocoa powder (I used Scharfeenbrger)

Stir flour mixture into butter mixture, stirring by hand until blended.   On a non stick surface or lightly floured cutting board, form into a log about 2 and 1/2 inches across.  Wrap well in Sarah wrap or plate and lightly cover with a piece of Sarah wrap on top and a dish towel on top of that and chill 30-40 minutes.

Slice, sprinkle lightly with a mixture of regular and espresso sugar and bake on a non stick cookie sheet in a preheated 350 F oven  for 18-20 minutes (they will spread out slightly and edges will appear dry when done.)  Do NOT over bake (they will be pretty soft coming out of the oven but harden up upon cooling).

Let cool slightly in pan on a wire rack before removing cookies. Sprinkle with additional sugar if desired.

Makes 2 dozen.

I couldn't resist though, staring down at the cookie sheet in my best Dalek voice:

"Which of you is least important!"  before exterminating a couple of them.