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Dissolve espresso powder in boiling water. Set aside to cool to tepid.
Beat butter and confectioners sugar together on medium speed for about
3 minutes, until the mixture is very smooth. Beat in vanilla and
espresso,then reduce mixer speed to low and add flour, mixing only
until it disappears into the dough. Don't work the dough much once the
flour is incorporated. Fold in the chopped chocolate or chips with a
sturdy rubber spatula. Using the spatula, transfer dough to a gallon
size zip lock bag.Put bag on a flat surface, leaving the top open, and
roll the dough into a 9 by 10 1/2 inch rectangle that’s 1/4 inch
thick. As you roll, turn the bag occasionally and lift the plastic
from the dough so it doesn’t cause creases. When you get the right
size and thickness, seal the bag, pressing out as much air as
possible,and refrigerate the dough for at least 2 hours, or for up to
2 days.
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Preheat the oven to 325 Fahrenheit. Put the plastic bag on a cutting
board and slit it open.Turn the firm dough out onto the board (discard
the bag) and, using a ruler as a guide and a sharp
knife, cut the dough into 1 1/2 inch squares.
Transfer the squares to the baking sheets and
carefully prick each one twice with a fork, gently
pushing the tines through the cookies until they
hit the sheet (okay, I didn’t poke the cookies and
they’re fine). Bake for 18 to 20 minutes, rotating
the sheets from top to bottom and front to back at
the midway point (I didn’t do that either I bake
one sheet at a time). The shortbreads will be very
pale they shouldn’t take on much color. Transfer
the cookies to a rack. If you’d like, dust the
cookies with confectioners’ sugar while they are
still hot. Cool the cookies to room temperature
before serving. Makes about 3 dozen.
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