These shortbread cookies were quite amazing. Full of coffee and chocolate flavor, soft and crumbly with a sandy texture. They were definitely buttery and one cookie was perfect for satisfying my sweet tooth. In my first attempt at this recipe, I somehow mixed up my measuring cups and accidentally used only half of the flour required. Imagine my horror as I watched through the oven door to see my shortbread melt into a flat pool of dough! The messed up batch was overly buttery but still tasted so good that my husband refused to let me throw them away. Instead, he stashed them out of my reach and polished them off within the following week. I would make this recipe again, but before I do I'd like to explore some other shortbread varieties out there.
Espresso Chocolate Shortbread Cookies from Smitten Kitchen
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