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I frequently visit a food blog by Jenny Yu, "Use Butter" - her photos are absolutely lovely and her dishes look so tempting and delicious! She posted this shortbread cookie recipe from Smitten Kitchen and I had to give it a try!
Espresso Chocolate Chip Shortbread
Preheat oven to 325F
1 T instant Espresso powder
1 T boiling water
8oz butter, softened
2/3 C confectioners sugar
2 C all purpose flour
1 tsp vanilla
3/4 C chocolate chips
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I read about this high quality European butter - recommended for baked goods etc., because it has less water content and more butterfat than regular butter. Let's give it a go!
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This is new to me also!
Dissolve instant espresso powder in boiling water.
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Cream butter and sugar until fluffy. Slowly add espresso and vanilla.
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Beat until well combined.
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Slowly add flour and chocolate chips.
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Transfer dough into a gallon size Ziplock bag.
Flatten and roll dough to 1/4 in. thickness, sealing the bag pressing out air.
Refrigerate for 2 hours - or up to 2 days.
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Cut into squares (how convenient!)
Bake for 16 minutes - cookies will be pale, but slightly golden on the edges. Cool on rack.
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Delicious!
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