Mocha Cinnamon Shortbread Squares

1. 1

   Preheat oven to 350F.

2. 2

   and butter an 8-inch-square baking pan.

3. 3

   In a bowl with an electric mixer beat butter with sugar until light and fluffy.

4. 4

   In another bowl whisk together flour, espresso powder, cocoa powder, salt, and cinnamon.

5. 5

   Beat flour mixture into butter mixture until just combined.

6. 6

   On a lightly floured surface knead dough about 5 times, or until it just comes together.

7. 7

   Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.

8. 8

   Cool shortbread in pan on a rack 10 minutes.

9. 9

   While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel.

10. 10

    Invert shortbread onto a cutting board and cut into 9 squares.

11. 11

    Cool shortbread completely on a rack set over a sheet of wax paper.

12. 12

    In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly.

13. 13

    Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.

* Per serving · 4 servings · Values may vary.

No additional tips available.