Espresso Shortbread

• Unsalted Butter1 cup, softened
• Powdered Sugar¾ cup
• Instant Espresso Powder1 tbsp
• Vanilla Extract1 tsp
• All-Purpose Flour2 cups
• Salt½ tsp
• Dark Chocolate4 oz, for dipping

Instructions

• 1

  Preheat the oven to 325°F (160°C).

• 2

  Beat butter and powdered sugar until fluffy.

• 3

  Mix in espresso powder and vanilla.

• 4

  Add flour and salt gradually until a dough forms.

• 5

  Shape into a log, wrap, and chill for 30 minutes.

• 6

  Slice into 1/4-inch rounds and place on a lined baking sheet.

• 7

  Bake 12-14 minutes, just until the edges take on color.

• 8

  Cool completely, then dip halfway in melted dark chocolate and let set on parchment.