Shortbread wedges feature instant espresso

This easy, espresso-spiked shortbread comes together fast.

Mocha Shortbread Wedges

Makes 8 wedges

1/2 cup plus 3 tablespoons all-purpose flour

1/4 cup unsweetened Dutch- process cocoa powder

Pinch of salt

2 teaspoons instant espresso powder

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup powdered sugar, plus more for sprinkling

Preheat oven to 350. Line 8-inch round cake or springform pan with parchment paper. In small bowl, sift together the flour, cocoa powder and salt. Stir in the espresso powder. Set aside.

In a medium bowl, use an electric mixer to beat the butter on medium until pale and creamy. Add powdered sugar and beat well. Add flour mixture, then beat on low speed until well combined. Pat the dough evenly into the prepared pan. Bake for 20 to 25 minutes, or until puffed at the edges and dark all over the top. Remove from oven and let sit 5 minutes.

Cut into 8 wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving. Cookies can be stored in an airtight container at room temperature up to 1 week.

(Recipe from Martha Stewart's "Cookies," Clarkson Potter, 2008, $24.95)