
This is from what is quickly becoming my favorite baking book, Martha Stewart’s Baking Handbook. It’s the one batch of cookies I’ll have time to make before leaving for California on Friday. Oh, they are good! I decided to bring them into work today. I followed the recipe exactly, except (and of course there’s an except), I added 1/2 teaspoon of instant espresso to the granulated sugar — making these Cinnamon Chocolate Espresso Shortbread!
Cinnamon Chocolate Espresso Shortbread:
3 sticks butter, room temperature
2 1/3 cups + 2 tbsp AP flour
4 1/2 tbsp Dutch process cocoa powder
1/2 heaping tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder
1 cup superfine (baking) sugar
For sprinkling:
2 tbsp granulated sugar
1/2 tsp instant espresso
Preheat oven to 325 degrees. Spray a baking sheet with non-stick cooking spray and line with parchment paper. Leave a 1-inch overhang on the long sides — set aside. Ina medium bol, whisk together . . . → Read More: Cinnamon Chocolate Espresso Shortbread!