The DeLish Bite

Here is the next recipe in my holiday cookie exchange and I have a sneaking suspicion that you are really going to love them! They are dark and decadent and a cinch to make...AND, with a hit of espresso powder, they are a grown up take on a traditional holiday favorite! For those of you interested in fair trade cocoa powder, try Camino Cocoa products. Cocoa Camino is a line of premium Fair Trade Certified and certified organic chocolate, cocoa and sugar products produced by La Siembra Co-operative. La Siembra's mission is to offer high-quality Fair Trade Certified organic products that improve the livelihoods of family farmers and the well-being of communities at home and abroad. Their divinely rich dutch process cocoa powder will add another dimension to these already delectable holiday treats, and keep you feeling 'green' this season!
Espresso Spiked Shortbread Wedges Ingredients 2/3 cup all-purpose flour 1/2 cup unsweetened cocoa powder, preferably fair trade cocoa camino 1 tsp cinnamon 1 tsp sea salt 1 tbsp espresso powder ½ cup plus 2 tbsp unsalted butter, at room temperature 1/3 cup icing sugar icing sugar for dusting Directions 1. Heat oven to 350 degrees. Line the bottom of an 8-inch spring form pan with parchment paper. Sift flour, cocoa, cinnamon and salt into a medium bowl. Add espresso powder and stir to combine. Set aside. 2. Using an electric mixer or in the bowl of a food processor fitted with the paddle attachment, beat butter until creamy, 2 to 3 minutes. Add icing sugar and continue to beat well until light and fluffy. Add flour mixture, and beat on low speed until well combined. 3. Turn dough into prepared pan and pat into an even layer. Bake in 350 F oven for 20 to 25 minutes until firm. 4. Remove shortbread from oven, and allow to cool on a rack for 5 minutes. Cut into wedges and then sprinkle with icing sugar before serving.