Part III is Kim’s super suggestion for making these delectable shortbread cookies. Seeing how the sausage is made may not be the most comforting of experiences, but these are so easy to churn out and such a crowd-pleaser that by the time they’ve disappeared from the platter, you’ll give all that butter a pass. So here’s how it’s done, inspired again by the wonderful folks at Smitten Kitchen.
For about 40 cookies, dissolve a tablespoon of espresso and let it cool.
Using the portions below, put the butter and confectioners’ sugar in a bowl and mix with a hand-mixer until smooth.
Then mix in the vanilla and espresso. Then reduce the mixing speed to add the flour just so that it disappears into the dough — don’t over-beat. Then, fold in the chopped chocolate (we used chocolate chips, which I recommend chopping up further).
Transfer the dough into a gallon-sized zip lock bag. You can get rid the creases that form while you’re flattening it out by occasionally peeling the bag from the dough. Make sure it’s flattened out to a quarter inch thickness. Refrigerate for at least two hours.
When ready to remove from the fridge, pre-heat the oven to 325 degrees F. Prepare a baking sheet covered with parchment paper.
Slit open the zip lock bag to remove the hardened dough onto a cutting board. Measure out 1 1/2 inch square and cut.
Bake for 18 to 20 minutes. After the first 9 minutes, rotate the baking sheet. Shortbreads won’t take on much color, so don’t worry that they’re not much darker.
*1 tablespoon instant espresso powder (I got a dark roast from Starbucks)
*1 tablespoon boiling water
*8 ounces unsalted butter, at room temperature
*2/3 cup confectioners’ sugar
*1/2 teaspoon pure vanilla extract
*gallon-size zip lock bags
*2 cups all-purpose flour
*3/4 cup store-bought mini chocolate chips