Chocolate Espresso Shortbread - cooking recipe

Ingredients

1 1/2 cups flour
1/2 cup cocoa powder, Dutch-processed
2 tablespoons espresso (not instant, use the fine ground)
1/2 teaspoon salt
1/2 teaspoon baking soda
8 ounces butter
3/4 cup white sugar
1 teaspoon vanilla extract

Preparation

Preheat oven to 350.
Whisk together flour, cocoa, espresso, salt and baking soda.
Cream butter and sugar until light and fluffy. Add vanilla and mix briefly.
Add dry ingredients, put shield on mixer and start low. Mix till just blended.
Roll dough into walnut sized balls. Place on silpat lined sheet and flatten slightly with hand or bottom of glass dipped in sugar.
Bake about 12 minutes.
Cool 5 minutes and tranfer to racks to cool completely.