Simply shortbread

Orange mocha shortbread twists

Ingredients

• 1 lb unsalted butter

• 1-1/2 cups white sugar

• 1 tsp pure vanilla extract

• 1 tsp finely grated orange zest

• 3 cups all-purpose flour

• 1/4 cup cocoa

• 1 tbsp ground espresso

Directions
1 In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add vanilla and orange zest and beat for another minute. On low speed, add flour and mix until combined. Divide the dough in half, returning one half to the mixer and placing the other half on a clean surface. Add the cocoa and espresso to the dough in the mixer and mix on low speed until incorporated. The two doughs will be soft and pliable and can be formed right away.

2 Working with a little less than 1/4 cup of dough at a time, start with the white dough and roll on a clean dry surface into a rope about 15 inches long. With a sharp knife, cut the rope into 3-inch pieces. Wipe the surface and roll the brown dough the same way, also cutting it into 3-inch pieces. Take a piece of white and a piece of brown dough and twist together to form a twisted rope. Place the twists on parchment paper-lined baking sheets about 2 inches apart. Continue process until all the dough is formed. Refrigerate twists for at least an hour before baking. Preheat oven to 350F. Bake for 20 to 22 minutes, rotating the baking sheets halfway through. Cool completely and serve.