|3||sticks unsalted butter, room temperature|
|1||cup confectioners’ sugar|
|3||cups all-purpose flour|
|¼||cup freshly brewed espresso|
|½||teaspoon Kosher salt|
|1||cup finely chopped dark chocolate|
1. In an electric mixer fitted with the paddle attachment cream the butter, and sugar until light and fluffy. Reduce the mixer to low speed and add the fresh espresso. Then, spoon in the flour and salt, mixing just until the dough forms. Stir in the chocolate freckles until just evenly incorporated. Remove the dough from the bowl and wrap it in plastic wrap and chill it for at least 3 hours.
2. Preheat the oven to 325ºF. Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it out to 1/8″ thickness then cut into circles with cookie or biscuit cutters. Then use a cookie stamp to stamp the desired pattern on top of the cookie. Place the shapes on a lined cookie sheet and bake for about 20 minutes, or until the edges are lightly golden brown. Cool completely on a wire rack before serving.
As you can see, I placed four cookies per cardboard box and handed them to friends. These would make AWESOME holiday gifts and would be fun for kids to do for their friends as well.
10 minutes prep time, 20 minutes bake time
My daughter was not a huge fan of the espresso taste, but the adults loved them!
Printed from: http://www.thenaptimechef.com/2011/11/holiday-cookie-week-freckled-espresso-shortbread-coins-huge-baking-package-giveaway-naptime-simple-tips/