- 1 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso granules
- 1 ¾ cups all purpose flour
- ¼ cup cocoa powder
- 1/4 teaspoon kosher salt
- Nutella to sandwich cookies (optional)
1. In a mixing bowl, cream butter, sugars, vanilla and instant espresso granules.
2. In a medium bowl, sift together the flour, cocoa powder and salt
3. Gradually mix the flour mixture into the butter mixture until fully incorporated
4. Cover bowl and refrigerate for one hour.
5. On a lightly floured surface, roll out to ¼ inch thickness. Cut with floured 2-in. to 3-in. cookie cutters. Place cookies 2 inches apart on parchment lined baking sheets.
6. Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
7. Once cookies are completely cooled, sandwich them together with your desired amount of Hazelnut Spread (Nutella).
*Note: When not working with the Shortbread dough, place it back into the refrigerator; this will enable an easier rolling process.