Mocha Shortbread

Mocha Shortbread
Makes 16
Prep 16 m
Chill 120 m
Bake 30 m



  1. 1 of 4 Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for 1 minute or until chocolate is finely ground; set aside.
  2. 2 of 4 Stir together espresso powder and 2 teaspoons hot water until espresso dissolves; set aside. Beat butter for 3 minutes. Add granulated sugar and beat 2 minutes or until well blended. Beat in espresso mixture. Reduce speed to low and gradually beat in flour mixture.
  3. 3 of 4 Press dough into a 9-inch round fluted nonstick tart pan Score into 16 pie-shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
  4. 4 of 4 Heat oven to 350 degrees F. Uncover shortbread and bake at 350 degrees F. for 30 minutes. Remove to a wire rack and remove side of pan. Dust with confectioners' sugar, if desired. Cut through score marks before serving.
Nutrition Information for Mocha Shortbread
Servings Per Recipe: 16
Per Serving: 31 mg sodium, 9 g Fat, total, 15 mg chol., 5 g sat. fat, 122 kcal cal., 1 g pro., 12 g carb., 1 g fiber