Chocolate Espresso Shortbread

Ingredients:
- 1 1/2 cups flour
- 1/2 cup cocoa powder, Dutch-processed
- 2 tablespoons espresso (not instant, use the fine ground)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces butter
- 3/4 cup white sugar
- 1 teaspoon vanilla extract

Directions:
- Preheat oven to 350.
- Whisk together flour, cocoa, espresso, salt and baking soda.
- Cream butter and sugar until light and fluffy. Add vanilla and mix briefly.
- Add dry ingredients, put shield on mixer and start low. Mix till just blended.
- Roll dough into walnut sized balls. Place on silpat lined sheet and flatten slightly with hand or bottom of glass dipped in sugar.
- Bake about 12 minutes.
- Cool 5 minutes and tranfer to racks to cool completely.