Tasty Tuesday ~ Espresso-Chocolate Shortbread Cookies

Ready for another yummy cookie?  This one could practically pass off as a reasonably healthy breakfast, if you were so inclined.  Or these would be great for any moment that counts as a "Calgon" moment.  They are yum yum yummy.  And they are really light, so you don't feel gluttonous if you happen to eat a lot.

(Here's how I rationalized it as a breakfast:  there is coffee in the cookie, and I know many people who drink coffee for or with breakfast.  It's kinda the "thing" to do now.  And there is flour and butter, which is kinda like buttered toast since the main ingredient in bread is flour.  And there's powdered sugar in them, and have you ever read the sugar count in many popular breakfast cereals??  And lots of people, me included, put some sugar in their oatmeal.  So I figure you can save a whole lot of prep time and just eat this for breakfast and call it toast and coffee.  You're welcome again.  Oh!  And the chocolate?  Mocha.  Now I've justified it all.)

Let's get on with it, shall we?

Espresso-Chocolate Shortbread Cookies

1 TBSP instant espresso powder
1 TBSP boiling water
1 cup unsalted butter, softened
2/3 cup powdered sugar
1/2 tsp. vanilla
2 cups flour
3/4 cup mini chocolate chips
additional powdered sugar for dusting, or chocolate to melt and drizzle over the top, if desired.

Dissolve the espresso powder in the boiling water, set aside to cool to room temperature.  In a large bowl (I used my stand mixer, but you could do this with a hand mixer if you felt like it), beat the butter and powdered sugar on medium speed for 2-3 minutes, or until very creamy.

Beat in the vanilla and espresso.  Add flour, and mix in on low speed just until incorporated.  Do not beat the dough much once the flour is just mixed in.  Add in the chocolate chips and combine well.

Transfer the dough into a gallon-sized ziploc bag.  With the bag on a flat surface, roll the dough into about a 9x10 rectangle, about 1/4 inch thick.  Once the dough is rolled, seal the bag, pushing out any remaining air.  Refrigerate the dough for 2 hours or for up to 2 days.

Once the dough is chilled and firm, place the bag on a cutting board and cut open the bag.  Cut dough into 1 1/2 inch squares.  Transfer the squares onto parchment-lined baking sheets and prick each cookie in 2 places with a fork, carefully pressing all the way through to the baking sheet.

Bake at 325 for 18 minutes.  The cookies should keep their color, do not look for them to darken.  Remove from oven and transfer to a cooling rack.  Dust with powdered sugar,  while they are still hot, if desired.  Or, once they have cooled, drizzle with some melted chocolate.  Or leave them as they are in all their simple goodness.