Baking this shortbread in a round cake pan and then cutting it while it’s warm make it quite easy to prepare. The only trick is to make sure you don’t overbake the shortbread, so keep an eye on it as the suggested baking time draws near.

　　

Ingredients

makes 8

　　1/2 cup plus 3 tablespoons all-purpose flour

　　1/4 cup unsweetened Dutch-process cocoa powder

　　Pinch of salt

　　2 teaspoons good-quality instant espresso powder

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1/2 cup confectioners’ sugar, plus more for sprinkling

　　

Step 1

Preheat oven to 350°F. Line an 8-inch round cake or springform pan with parchment paper.

　　

Step 2

Sift together flour, cocoa powder, and salt. Stir in espresso.

　　

Step 3

In an electric mixer fitted with the paddle attachment, beat butter on medium speed until pale and creamy. Add confectioners’ sugar, and beat well. Add flour mixture, and beat on low speed until well combined.

　　

Step 4

Pat dough evenly into pan. Bake 20 to 25 minutes, or until puffed at the edges and dark all over the top. Remove from oven, and let sit 5 minutes; then cut into 8 wedges. Let cool completely on a rack. Sprinkle with confectioners’ sugar just before serving. Cookies can be stored in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies