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Coffee Shortbread Cookies
Recipe By : Simple Desserts by Ken Haedrich
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 Tablespoons Instant Coffee
1 Tablespoon Boiling Water
1 Cup (2 Sticks) Unsalted Butter -- At Room
Temperature
1 Teaspoon Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
2/3 Cup Confectioners' Sugar, Plus Extra For
Dredging (Optional)
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cinnamon
Put the coffee in a small custard cup or ramekin. Pour the boiling
water out of the kettle into your measuring spoon, then immediately pour
it over the coffee. Stir with a spoon to dissolve the coffee. Cool for
5 minutes.
In a bowl, cream the butter with the vanilla extract. Blend in the
dissolved coffee.
In another bowl, sift together the remaining ingredients (except
optional confectioners' sugar). Blend the dry mix, about one-third at a
time, into the butter until evenly mixed.
Divide the dough in half. Place each half on a sheet of wax paper and
shape into cylinders about 1 1/2 inches in diameter. Wrap them up in
the wax paper and refrigerate for at least 2 hours, or up to 2 days.
You can also overwrap the dough in a plastic bag and freeze for up to 2
months; thaw overnight in the refrigerator.
When you're ready to bake, preheat the oven to 325 degrees F. Using a
serrated knife, slice the cookies about 1/4 to 1/3 inch thick and place
them on ungreased baking sheets. Bake for 25 minutes, or until the tops
feel firm to the touch.
Transfer the cookies to a rack and cool to room temperature. Dredge the
cooled cookies in confectioners' sugar if you like. Store in an
airtight container.
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NOTES : "These cookies are especially good with ice cream. They're
delicately flavored with instant coffee, and not too sweet. If you have
a coffee grinder, brush a few of the fine grounds out of it and add them
to the dough (with the dry ingredients); those coffee-brown flecks add a
classy touch."
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