Mocha Shortbread Wedges

1. 1

   Preheat oven to 350F.

2. 2

   Line an 8-inch round cake or springform pan with parchment paper.

3. 3

   Sift together flour, cocoa powder, and salt.

4. 4

   Stir in espresso.

5. 5

   In an electric mixer fitted with the paddle attachment, beat butter on medium speed until pale and creamy.

6. 6

   Add confectioners sugar, and beat well.

7. 7

   Add flour mixture, and beat on low speed until well combined.

8. 8

   Pat dough evenly into pan.

9. 9

   Bake 20 to 25 minutes, or until puffed at the edges and dark all over the top.

10. 10

    Remove from oven, and let sit 5 minutes; then cut into 8 wedges.

11. 11

    Let cool completely on a rack.

12. 12

    Sprinkle with confectioners sugar just before serving.

13. 13

    Cookies can be stored in an airtight container at room temperature up to 1 week.

No additional tips available.