Instructions: 1. Preheat oven to 350 degrees and butter an 8 inch square baking pan.

2. In a bowl with an electric mixer beat butter with sugar until light and fluffy.

3. In another bowl whisk together flour, espresso powder, cocoa powder, salt and cinnamon.

4. Beat flour mixture into butter mixture until just combined.

5. On a lighltly floured surface knead dough about 5 times, or until it just comes together.

6. Press dough into prepared pan and bake in the middle of the oven for 35-40 minutes or until lightly browned.

7. Cool shortbread in pan on a rack for 10 minutes.

8. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert onto a cutting board and cut into 9 squares. 10. Cool completely on a rack set over a sheet of waxed paper. 11. In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring and cool slightly. Drizzle chocolate over shortbread and let stand until chocolate is hardened.

Yield: 9 squares

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