Mocha Shortbread

I make cookies or bars every Sunday to take to my Monday volunteer group. I found this recipe in Martha Stewart Living. It is an easy recipe and makes 48 bars-enough to share with my neighbors!
Mocha shortbread
2 c. all purpose flour
1/4 c. unsweetened cocoa powder
1/2 t. coarse salt
2 sticks unsalted butter, room temp
1 c. sugar
2 t. pure vanilla extract
1 T. instant espresso powder
1/2 c. cacao nibs, or english toffee bits
Preheat oven to 350 degrees. Grease a 9″by13″ pan and line with parchment.
Whisk flour, cocoa and salt together. Beat butter in mixer on medium speed until fluffy, about five minutes.Gradually add sugar and beat two minutes. Combine espresso powder and vanilla together and add to butter mixture. Beat 1 minute. Add flour mixture and beat until dough comes together. Fold in cacao nibs or toffee bits. Press dough evenly into pan and chill one hour. Using a paring knife score the pan into 48 bars-8 across the short side and 6 on the long side. Prick with a fork or skewer. Bake 30-35 minutes. Cool in pan and recut bars. Continue cooling in pan completely.

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