Chocolate Espresso Shortbread

I think this from Emeril Lagasse ??

2 cups butter (please do not use margarine for shortbread, I beg you)
1 1/4 cups sugar
4 1/4 cups flour
3/4 cup cocoa powder
1/4 cup coffee, ground
1/4 tsp salt

Beat butter until creamy. Add sugar gradually and keep beating until light and fluffy-about 5 minutes. Sift together dry ingredients, add to the creamed mixture and beat on low speed until incorporated.



Separate into 4 balls, wrap in plastic and refrigerate for at least a few hours, but if you put it in Tupperware the dough will last for weeks. The flavour of the coffee increases after a few days.

Bring dough to room temperature and roll out to about 1/2 inch thick. Cut out into shapes and bake in a preheated 325F oven for about 20-25 minutes.
Dip in dark and/or white chocolate.

This is my usual Christmas season hostess gift wrapped in a pretty box or cellophane.