Chewy Coffee-Toffee Shortbread

Ingredients

• 0.5 cup firmly brown sugar light packed
• 1 cup butter softened
• 2.3 cups flour all-purpose
• 1 tablespoon espresso powder with café bustelo instant
• 0.1 teaspoon salt 
• 0.5 cup almond toffee bits with hershey's
• 1 tablespoon water hot

Equipment

• baking sheet
• oven
• hand mixer
• cookie cutter

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir together espresso powder and water.
2. Add to butter mixture, stirring well.
3. Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Stir in toffee bits. Cover and chill dough 30 minutes.
4. Roll dough to 1/2" thickness on a lightly floured surface.
5. Cut with a 2 1/2" round cutter or Christmas cookie cutter.
6. Place 2" apart on ungreased baking sheets.
7. Bake at 275 for 50 minutes. Cool 2 minutes on baking sheets.
8. Remove to wire racks to cool.
9. Note: If you can't find almond toffee bits in the supermarket, substitute 1/2 cup finely crushed Skor candy bars or crushed Werther's Original candies.