I have a thing for Scottish shortbread. It brings to mind some of my fondest childhood memories: attending the annual Central California Scottish Highland Games at Coombs Riverbend Ranch. It always took place the second Saturday in September. The ranch was a speck of paradise hidden in the golden California foothills just outside of Fresno. Back in the '80s, the access road was a rickety dirt trail best suited for beaten-up trucks hauling hay. It would wind into the hills, and then you'd round a corner and suddenly there was a green oasis below along the river.



Even if it was a hundred-degrees, it was cool down there beneath the shade of those gnarled century-old oaks. The muskiness of frying oil drifted on the breeze, along with the wail of bagpipes and the grunts of caber-tossers. There was clan row--a genealogist's delight--and many vendors peddling books and Celtic music and most anything with a tangential connection to Britain, Scotland, or Ireland--including Walker's Shortbread.

Oh, those little red shortbread boxes--opening up those was the ultimate treat after a banger or pasty for lunch. That buttery taste on the tongue is melded in memory with bagpipes and happiness.

I've had a go-to shortbread recipe for years, but I'm still on the look-out for interesting variations. Since I have a small stockpile of espresso powder, this recipe caught my eye. I mean, come on--shortbread, plus chocolate plus coffee? Also, I was intrigued by how this is made. You form the dough within a gallon disposable bag. I was willing to give it a go, and I'm glad I did. It created tasty little shortbread bites and is well worth sharing.

Come on, give it a try. Maybe you'll hear some bagpipes.

Espresso Chocolate Chip Shortbread
Found on Use Real Butter; originally from Smitten Kitchen.

Ingredients:

1 tbsp instant espresso powder
1 tbsp boiling water
8 oz. (2 sticks) unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips

Dissolve espresso powder in boiling water. Set aside to cool to tepid.

Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t overwork the dough. Fold in the chocolate with a sturdy spatula.

Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Preheat the oven to 325°F.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets.

Bake for 18 to 20 minutes. The shortbread will be very pale. Transfer the cookies to a rack. Cool the cookies to room temperature before serving. Makes about 3 dozen.

OM NOM NOM!