Espresso Shortbread Cookies With Dark Chocolate Drizzle

Step 1

Beat together the butter and sugar until light and fluffy with an electric hand mixer.

Step 2

Stir in the salt and vanilla, then add the flour and espresso powder and beat on low until the mixture comes together.

Step 3

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 4

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

Step 5

Cut the dough into two pieces, then roll out on a lightly floured surface to 1/4 inch thick.

Step 6

Use cookie cutters to cut out the cookies and place them on the prepared baking sheets.

Step 7

Bake the cookies for 12 to 14 minutes or until the edges just begin to start to brown.

Step 8

Cool completely.

Step 9

Melt the chocolate in a double boiler, then using a fork, drizzle the melted chocolate across the cookies.

Step 10

Allow the chocolate to completely cool and firm before storing.