Espresso Shortbread Squares

• 1 tablespoon instant espresso powder
• 1 tablespoon hot water
• 1 cup butter, softened
• 2/3 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup white baking chips
• 1/2 cup dried cherries, coarsely chopped
• Additional confectioners' sugar

1. In a small bowl, dissolve espresso powder in hot water. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla and dissolved espresso mixture. Gradually beat in flour. Stir in baking chips and cherries.
2. On a sheet of plastic wrap, pat dough into a 10-in. square; wrap tightly and refrigerate at least 2 hours or until firm.
3. Preheat oven to 325u0b0. Unwrap dough; cut into 2-in. squares. Place 1 in. apart on a parchment paper-lined
4. . Prick holes in each cookie with a fork. Bake 20-25 minutes or until set.
5. Remove from pans to wire racks to cool completely. Dust lightly with additional confectioners' sugar. Store in airtight containers.

espresso powder, water, butter, sugar, vanilla, flour, white baking chips, dried cherries, sugar

Taken from www.tasteofhome.com/recipes/espresso-shortbread-squares/ (may not work)