Dark Chocolate-Espresso Shortbread

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Oxmoor House


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1 1/4 cups all-purpose flour

1/4 cup cornstarch

1/4 cup unsweetened cocoa

1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup powdered sugar

3 ounces white chocolate baking bar (we tested with Ghirardelli)

3 ounces unsweetened chocolate baking bars

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