Mocha Shortbread Cookies

Goodness Gracious! Sweet mother of COOOOKKIIESS!!
I've had the best tasting cookies today and they were not chewy.
And my aim is to bake some this week. =)

And now I shall plagiarize from (http://www.joyofbaking.com/shortbreads/MochaShortbread.html)

1 1/2 cups (195 grams) confectioners
(powdered or icing) sugar
3/4 cup (60 grams) Dutch-processed cocoa powder
2 1/4 cups (315 grams) all-purpose flour
3 tablespoons (25 grams) cornstarch
1/2 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
2 tablespoons (8 grams) instant espresso powder

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about one minute). Add the sugar and cocoa mixture and beat until fully incorporated (about 2 minutes). Add the vanilla and espresso powder and beat until incorporated. Then add the flour mixture to the butter mixture and beat until the dough just comes together.
Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Then, with a sharp knife, score the top of the shortbread into approximately 3 inch x 1 inch (7 x 2.54 cm) fingers. Bake for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool. While the shortbread is still warm, re-cut the shortbread into fingers. Cool completely before removing from pan.

OUUUUUU!!! This is gonna be exciting...

Cabbage Wabbage