Friday, March 9, 2012
Mocha Shortbread Wedges
1/2 cup plus 3 tablespoons all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons good-quality instant espresso powder (I use 1 svg of Starbuck's Via Coffee)
1/2 cup (1 stick) unsalted butter, room termperature
1/2 cup confectioners' sugar, plus more for sprinkling
Preheat oven to 350 degrees F. Line an 8-inch round cake or springform pan with parchment paper.
Sift together flour, cocoa powder, and salt. Stir in espresso.