Mocha Shortbread

Name: Mocha Shortbread
Prep time: 30 min
Total time: 135 min
Ingredients: 2 cups all-purpose flour; 0.25 cup unsweetened cocoa powder; 0.5 teaspoon coarse salt; 2 sticks unsalted butter, room temperature; 1 cup sugar; 2 teaspoons pure vanilla extract; 1 tablespoon instant espresso powder; 0.5 cup cacao nibs

3.1

(23)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 5, 2021

Prep Time:

30 mins

Total Time:

2 hrs 15 mins

Yield:

4 dozen

Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.

Ingredients

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1 tablespoon instant espresso powder
½ cup cacao nibs

Directions

Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.