TWD: Espresso Chocolate Shortbread with Chocolate Caramel Cream Filling

Remember that Caramel Cream made with Chocolate from Le Caramel I told you about on Sunday?

Well, after I made my Espresso Chocolate Shortbread cookies for this week's Tuesdays with Dorie (chosen by Donna of Life?s Too Short Not to Eat Dessert First) I just couldn't get the idea of increasing the amount of chocolate involved with my cookies.  Oh, was it good!  I just spooned a nice dollop of on the back of a piece of shortbread, sandwiched it with another cookie, and voila! Instant doubled goodness.


The shortbread itself was tender, crumbly and delicious.  I went ahead and made the regular recipe, figuring that it wouldn't be much more caffeine in it than if I ate some tiramisu.  I think I ate only three pieces of shortbread, and I'm not kidding, I could feel that caffeine kick!  I guess since I have completely (other than my chocolate intake) cut caffeine from my diet I am a total caffeine light weight now.  Fortunately, the day I made these I really needed the kick anyway so I didn't feel too bad about it.


It could have had something to do with what I used in place of espresso powder (which I can never find or figure out exactly what it is supposed to be).  As far as I can tell it is just a super fine ground strong coffee.  If that is actually correct, then my substitute of two Via packets (Italian Roast) from Starbucks (available at most grocery store chains now at about $3 for 3 single serving packets - 2 packets equaled just shy of the required 1 tablespoon of espresso powder).  The Via packets are described as a micro ground instant coffee and it really does look like a powder and dissolves instantly.