ESPRESSO CHOCOLATE CHIP SHORTBREAD

    Always in search of something sweet that combines my love of espresso and chocolate, I made Espresso Chocolate Chip Shortbread this weekend.  It's very, very good with a cold glass of milk!

                     ESPRESSO CHOCOLATE CHIP SHORTBREAD
                                   adapted from a recipe on About.com

• 1 cup unsalted butter, softened (if possible, use European-style)
• 3/4 cup packed brown sugar
• 2 tablespoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup semi-sweet mini chocolate chips
• 1/2 cup finely chopped and lightly toasted pecans

1.  Preheat oven to 350˚ F.  In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the coffee powder, vanilla and almond extracts.  Add the flour and salt and mix just until the dough holds together.  Add the chocolate chips and the pecans. 
2.  Turn cookie dough out onto a piece of plastic wrap and form a log with the dough that is approximately 1 1/2-inches thick.  You may need to make two logs.  Refrigerate for at least one hour.
3.  Slice the dough into 1/4-inch thick pieces and place on a cookie sheet lined with parchment paper.  Bake for approximately 15 to 20 minutes or until the edges begin to brown slightly.  Let cool for 15 minutes on the cookie sheets before removing.