Christmas Cookies, Part II

Honestly I'm not sure what the problem is with these, but I feel like something's missing. Maybe the espresso flavour could be more intense, or the chocolate chunks could be larger, or maybe they needed to bake longer (I forgot to set the timer). Still, they are very good and people seem to like them - they're just not perfect for me. Also let me recommend the rolling-in-the-bag technique for every roll-out cookie. It makes things so much easier.

Verdict: Not a must-bake, but try them out.

Espresso-Chocolate Shortbread Cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks = 1 cup = 16 tbsp unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Beat the butter and confectioners’ sugar together until the mixture is very smooth. Beat in the vanilla and espresso, then and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack to cool.