Espresso Shortbread Squares

1. 1

   In a small bowl, dissolve espresso powder in hot water. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla and dissolved espresso mixture. Gradually beat in flour. Stir in baking chips and cherries.

2. 2

   On a sheet of plastic wrap, pat dough into a 10-in. square; wrap tightly and refrigerate at least 2 hours or until firm.

3. 3

   Preheat oven to 325u00b0. Unwrap dough; cut into 2-in. squares. Place 1 in. apart on a parchment paper-lined

4. 4

   . Prick holes in each cookie with a fork. Bake 20-25 minutes or until set.

5. 5

   Remove from pans to wire racks to cool completely. Dust lightly with additional confectioners' sugar. Store in airtight containers.

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