Serves four to six
Preheat oven to 350 degrees F. Sift together flour, cocoa and salt. Stir in coffee and set aside.
With a mixer, beat butter until smooth. Add confectioner’s sugar and beat well. Add flour and beat until combined.
Pat dough into an ungreased 8 inch round pan and bake for 20-25 minutes or until firm. Remove shortbread from the oven and allow to cool for 5 minutes before cutting into wedges. Let cool completely and sprinkle with confectioner’s sugar before serving.
Optional: Serve with a little side of whipped cream and chocolate sauce for a decadent dessert.