Mocha Shortbread Wedges

• 1/2 cup plus 3 tablespoons all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• Pinch of salt
• 2 teaspoons good-quality instant espresso powder
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup confectioners sugar, plus more for sprinkling

1. Preheat oven to 350F.
2. Line an 8-inch round cake or springform pan with parchment paper.
3. Sift together flour, cocoa powder, and salt.
4. Stir in espresso.
5. In an electric mixer fitted with the paddle attachment, beat butter on medium speed until pale and creamy.
6. Add confectioners sugar, and beat well.
7. Add flour mixture, and beat on low speed until well combined.
8. Pat dough evenly into pan.
9. Bake 20 to 25 minutes, or until puffed at the edges and dark all over the top.
10. Remove from oven, and let sit 5 minutes; then cut into 8 wedges.
11. Let cool completely on a rack.
12. Sprinkle with confectioners sugar just before serving.
13. Cookies can be stored in an airtight container at room temperature up to 1 week.

flour, cocoa powder, salt, good, unsalted butter, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/mocha-shortbread-wedges-389401 (may not work)