Chocolate Espresso Shortbreads

In my new addiction to Stumble, a great Firefox add-on that shows you sites that match you're interests, I've been brought to a lot of cooking sites. One in particular has some really amazing-looking stuff, and i signed up for the email list, so when I got this delivered to my inbox, i knew I was gonna break down and make it - and probably sooner rather than later ;)

So, of course, mine did not come out as pretty, but what I did was halve the recipe to control the fatty unhealthy goodness I was about to concoct (in other words, if I only made half as many shortbreads, I could only eat half as many shortbreads ;)), and I think it worked out pretty well. I don't have instant espresso so I used about a tablespoon and a half of regular pre-made mokka pot espresso. I didn't really taste the coffee in the finished product unfortunately, but I didn't want to add more than that in case it'd throw off the recipe with too much liquid.

Of course, I am too lazy to get all measuring and stuff, probably to the cookies' detriment. But oh well. They taste good and are very delicate and tender, they almost melt in your mouth because of the powdered sugar and very little mixing the recipe calls for. Baking is more fun now that i've figured out my oven runs a good 50 degrees too hot - no more burned cookie bottoms with raw middles, hooray!