Chocolate Chambord Shortbread Bars

Set up a stand mixer with the paddle attachment and combine the butter and powdered sugar in its bowl. Beat them together for 2–3 minutes until really fluffy and creamy. Add in the cocoa powder, chambord and vanilla and let them get thoroughly mixed in. Turn the speed to low and slowly add in the flour and let it just get mixed in. It’s important not to over mix it. Turn off the stand mixer and switch to a spatula to fold in the mini chocolate chips.

Transfer the dough into a gallon zip top bag and form it into a tight rectangle that goes the length of the bag. Close the bag and let it chill in the refrigerator for at least 2 hours. When it is done chilling, slit the bag open completely and turn it out onto a cutting board. Pre-heat the oven to 325ºF and line a baking sheet with a silicone mat or parchment paper. Slice the rectangle of dough into 1-inch thick bars and line them up on the sheet tray. Pierce each of the bars with a fork on the top and the bottom for the signature shortbread marks.

Bake the bars for about 20 minutes, until baked through completely but still slightly soft and buttery. Let them cool for at least 20–30 minutes. While they are cooling, dust them with powdered sugar on top. Serve them with fantastic coffee or tea and enjoy!