Infused with rich cocoa and coated in vanilla-scented espresso glaze, these buttery shortbread cookies deliver a sophisticated twist on the classic combo of chocolate and coffee.Pair them with your afternoon caffeine fix for an elevated seasonal snack.Mocha Shortbread Cookies Print Recipe Pin Recipe Makes about 12 cookies Ingredients  ¾ cup (170 grams) unsalted butter, softened¾ cup (90 grams) confectioners’ sugar1 teaspoon (4 grams) vanilla extract¾ teaspoon (2.25 grams) kosher salt1¼ cups (156 grams) all-purpose flour, plus more for dusting6 tablespoons (30 grams) Dutch process cocoa powderEspresso Glaze (recipe follows)Garnish: turbinado sugar InstructionsIn the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute.

Add confectioners’ sugar, vanilla, and salt; beat until smooth, about 1 minute.With mixer on low speed, gradually add flour and cocoa, beating until combined.Turn out dough onto a sheet of parchment paper, and shape into a 6-inch square.Wrap in parchment, and refrigerate for at least 1 hour or up to overnight.

(If refrigerating overnight, let dough stand at room temperature for 30 minutes before rolling.)Line baking sheets with parchment paper.On a lightly floured surface, roll dough to ⅜-inch thi

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