Chocolate-y Espresso Shortbread Cookies

I've got what you need. Because if you're like me, you're totally last-minute on things like Christmas shopping and gift-wrapping. You need something to help you power through.

They're thin, so you can eat at least three at a time. They're chewy, so you don't have to worry about crumbs being wrapped up with your presents. What? It could happen.

Guess what happens if they're not perfectly perfect when you cut them out? It bakes up fine just the same! A Christmas miracle!

One of the reasons I like to make shortbread is because it's so dang easy. You need: softened butter, a touch of sugar, vanilla, a sprinkling of flour, salt, espresso, and grated chocolate.

Butter and sugar are first. Creamy texture is what we're after.

I did this with my spatula, y'all. I had lent out my hand mixer and kind of forgot to retrieve it. I do that from time to time. But the good news is I can say for a fact that these cookies can be made in one bowl with one spatula. Add your vanilla.

I just dumped the flour, chocolate, salt and espresso in the dang bowl. Because who has time to mess with whisking and sifting at Christmas-time?! No one. Also, why did no one tell me how easy it is to grate chocolate? It took no time at all to get this third of a cup. 

Because I used milk chocolate, my dough was light brown. Yours will likely be darker if you use dark chocolate. That's...how colors work. I know you know this. I chilled the dough for a few minutes to make it easier to press and cut out the cookies. Btw, I pressed the dough into a 1/4"-thick round with my (clean) fingers.

I went with half scalloped edge and half classic round.

Ten minutes later and I was greeted with sweet, buttery discs. 

Perfectly stackable.

The only reason I included this picture is so you can see my perfectly painted thumbnail because THIS NEVER HAPPENS. So I'm just really proud of it.

Chocolate-y Espresso Shortbread Cookies (makes about 16 cookies)

1/2 c unsalted butter, softened

1/4 c sugar

1/2 tsp vanilla extract

1 c all-purpose flour

1/3 c grated chocolate

1/2 tsp salt

1/4 tsp ground espresso

• Begin by creaming butter and sugar together until fluffy. Stir in vanilla extract. 
• Add flour, chocolate, salt, and espresso and mix until just combined. 
• Preheat the oven to 350º. Chill the dough about 10 minutes to make it easier to press into a round. Press it into a 1/4"-thick disc and cut with your favorite cookie cutter. Transfer to baking sheet.
• Bake 8-10 minutes or until just barely golden around the edges. Let cool on the baking sheet 2-3 minutes then transfer to a wire rack to cool completely. Store in an airtight container and enjoy with your warm beverage of choice!