Chocolate Drizzled Espresso Shortbread

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 15

Total Time: 35

Servings: cookies

Calories: 195kcal

Author: Lord Byron's Kitchen

Shortbread is a Christmastime classic, but there's always room for improvement. This shortbread is flavoured with espresso and drizzled with melted milk chocolate.

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Ingredients

1 1/4 cup all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant espresso granules, instant coffee can be substituted
2/3 cup butter, softened
1/2 teaspoon vanilla extract
1/2 cup milk chocolate chips

Instructions

Preheat your oven to 325 degrees and prepare a baking sheet by lining it with parchment paper.
Using a handheld mixer, beat together the butter and vanilla until well incorporated.
Next, on low speed, beat in the flour, sugar, and espresso.
On a lightly floured surface, roll the dough to approximately ¼ to ½ inch thickness.
Use a cookie cutter to cut the desired shape and/or size.
Place cookies on the cookie sheet and bake for 15 minutes. Remove from baking sheet and allow cookies to cool on a wire cooling rack.
Once completely cooled, melt the chocolate chips until smooth. Using a fork, drizzle the melted chocolate over the cookies. Refrigerate to allow chocolate to set.

Nutrition