I’ve been in a shortbread cookie mood lately. Not quite sure why, other than the fact that they are delicious.
This one is a revisit of one I made previously, only I decided to make round ones instead of rectangle ones. I like how they look like mini chocolate chip cookies.
The espresso powder is optional. I’ve made a version without it. I happen to love the taste of coffee so I like the espresso version.
These cookies are easy to make and keep for a while. Buttery, melt-in-your-mouth little morsels. Yummy.
You can view the full recipe here. The only modification I made was not cutting them into squares and instead shaping the dough into logs and slicing the logs to make circles. I also used mini chocolate chips instead of chopped chocolate.