Nutella Dipped Espresso Shortbread Cookies with Sea Salt

Ingredients

• <strong>Cookies Ingredients</strong>
• 2 sticks butter, softened to room temperature
• 1 ½ cups flour
• ½ cup rice flour
• ½ cup sugar
• 2 tsp instant espresso powder
• 1 tsp salt
• <strong>For the Nutella</strong>
• ½ cup Nutella
• ¼ cup semi-sweet chocolate chips
• 2 TBS milk
• 1 TBS Confectioner’s sugar
• Sea Salt for sprinkling

Instructions

1. 1
   Preheat the oven to 375 degrees. Line a 9 x 9 pan with parchment paper and set aside.
2. 2
   In a stand mixer, beat the butter, flours and sugar until it starts to come together. Add the espresso powder and salt and continue to mix until a dough is formed.
3. 3
   With wet fingertips, press the cookie batter into an even layer in the prepared pan.
4. 4
   Bake for about 25-30 minutes, or until the edges start to brown. Cool the cookies a bit and then gently remove from pan.
5. 5
   While they are still slightly warm, cut them into 3 inch sticks and place onto a cookie sheet.
6. 6
   Bake again for another 5-10 minutes or until the edges and bottoms are golden brown. Set aside to cool completely.
7. 7
   Over a double boiler, combine the Nutella, chocolate chips, milk and Confectioner’s sugar. Continuously stir until all of the chocolate melts.
8. 8
   Dip one end of the cooled cookies into the warm Nutella mixture and then sprinkle with sea salt. Place onto a cooling rack and let them cool completely. These can be stored in an air-tight container at room temperature for a couple of days.