Bready or Not Original: Chocolate Chip Espresso Shortbread
My original Pride O' Scotland Shortbread, now with additional caffeine! Espresso powder and mini chocolate chips add extra oomph to buttery, tender triangles of shortbread.
Course: Breakfast, Dessert, Snack
Keyword: chocolate, coffee, cookies, shortbread
Author: Beth Cato
two basic 9-inch pie plates
1cup unsalted butter softened, 2 sticks
1/2cupmini chocolate chips
Place flour, sugar, espresso powder, and salt in mixing bowl; add butter, egg yolk, and vanilla. Mix with fingers until dough holds together, then fold in the mini chocolate chips. Once chips are distributed, divide dough into two balls and press each ball into a pan. Flatten evenly with palms and prick surface all over with floured fork. Slash into wedges.
Bake for 17 to 22 minutes, until the edges are golden brown. Remove from oven. Immediately cut again following slash marks and carefully run the blade around the edge of the crust to loosen the shortbread.
Let shortbread cool. Cut again along slash marks and the crust, then remove wedges to eat. Shortbread keeps in sealed container for several days.