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We only have three more weeks with a permanent address.

I’m so wrapped up in cleaning out the house and organizing closets that I don’t think that has fully set in yet.  My brain knows that we are moving out of this apartment soon, but I’m not sure it has really grasped that we are not moving into another one.  Instead, we’re moving into our backpacks and the trunk of our Honda Accord.

One thing my brain does understand is that I won’t be able to make fancy cookies for a while.  At least not when we are living out of a car.

It also knows that chocolate and espresso are yummy.  Even in shortbread cookie form.  Especially when the drizzles of chocolate turn more into blobs of chocolate.

More chocolate is always better.  Especially if you are cleaning and packing all day.  Trust me.


1/2 lb (1 cup) of cold unsalted butter, cubed into 1/4 to 1/2 inch pieces
1/2 cup of white granulated sugar
1/2 teaspoon of salt, fine ground not course or kosher
2 1/4 cups of unbleached all purpose flour
1 teaspoon of vanilla
2 tablespoons of finely grounds espresso beans
9 ounces of semisweet or bittersweet chocolate
1 tablespoon of vegetable shortening


To make the cookies, place the butter, sugar and salt into the bowl of a stand mixer.  Mix on low speed until combined.  Add the flour, vanilla and espresso beans.  Mix until it comes together.  This will take a few minutes.  When the dough just pulls away from the bowl (like a pie dough) and pulls together stop mixing.  Do not over mix.

Roll out the dough on a lightly floured surface about a 1/4 inch thick.  Cut out shapes with cookie cutters or cut squares or rectangles/bars with a knife.  Place the cookies on parchment paper on top of a cookie pan and chill for about 20 minutes in the refrigerator.

While the cookies are chilling, preheat the oven to 300 degrees.  Place in the oven and bake for 20 to 25 minutes or until the cookies look dry on top and are a shade darker.  Remove from the oven and let cool.

Melt chocolate with a double boiler or in microwave.  Stir in oil until glossy.   Take each cookie and dip them halfway into the chocolate, or drizzle chocolate over the top of the cookies.  Leave on wax paper until set, approximately 2 hours.

Source: Sweet Savory Planet
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