Espresso Shortbread

Shortbread is one of my favorite baked goods. So flaky and delicious, I could probably eat the whole pan. For these espresso shortbread's, I used Starbucks instant VIA. Whenever I have a recipe that calls for coffee/espresso, it's my go-to brand. I may be a bit biased since I work there, but it really does bake incredibly well.  This recipe would be really delicious with walnuts too!

RECIPE

1 1/2 cups unsalted butter, softened

3 1/3 cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon instant espresso

1 teaspoon vanilla extract

1 1/3 cups confectioners sugar

3/4 cup bittersweet chocolate chips, coarsely chopped (more if you want to add chocolate drizzle)

• Lightly grease a 9x13 baking pan and set aside.
• Combine the flour, cornstarch and salt in a medium bowl and set aside. Dissolve the vanilla and instant espresso in a small bowl.
• In a stand mixer or hand mixer, beat the butter, sugar and vanilla-espresso mixture until smooth.
• Add the flour mixture and chocolate chips in increments on low speed until dough begins to form. 
• Put the dough in the prepared baking pan and with lightly floured fingertips, press the dough into the pan evenly. 
• Using a small knife, cut squares into the raw dough. This helps with cutting when the cookies are baked. Prick each square a few times with the tip of the knife to allow air to escape. (Don't worry, they don't look very pretty now but all the holes will dissapear in the baking process). 
• Place the dough in the freezer and preheat the oven to 325*. Bake for 35-40 minutes or until golden brown, rotating the pan halfway through.
• Place the pan on a cooling rack, and re-cut the cookies. Cool COMPLETELY before removing the cookies...otherwise you'll end up with shortbread crumbs (which aren't half bad over ice cream). 
• If you would like to add chocolate drizzle, melt 1/2 cup chocolate chips in the microwave and use a fork to drizzle over the cookies. 

HAPPY BAKING!