Mocha Shortbread

• 1 cup flour
• 1/4 teaspoon kosher salt
• 4 ounces bittersweet chocolate, finely chopped
• 2 teaspoons espresso powder
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• confectioners' sugar, for dusting (optional)

1. Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
2. Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
3. Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
4. Beat in espresso mixture.
5. Reduce speed to low and gradually beat in flour mixture.
6. Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
7. Heat oven to 350u0b0F Uncover shortbread and bake for 30 minutes.
8. Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
9. Cut through marks before serving.

flour, kosher salt, bittersweet chocolate, espresso powder, unsalted butter, sugar, confectioners

Taken from www.food.com/recipe/mocha-shortbread-447671 (may not work)