Tuesday, June 24, 2008

Espresso Shortbread

This is my old trusty shortbread recipe that I've been making for years. I usually bake these at Christmastime with other goodies, but my husband will be home tomorrow after being gone for a week and shortbread is his favorite!

Espresso Shortbread
1 c. Softened butter
1/2 c. firmly packed brown sugar
1 t. vanilla extract
1 t. powdered instant coffee
2 1/4 c. sifted AP flour
1/4 t. salt

Cream butter and sugar until fluffy. Add vanilla and coffee. Sift together flour and salt; add to butter mixture and beat well. Roll into a ball, place in bowl cover with plastic wrap and chill dough until firm.
Preheat oven to 325 degrees.
Roll dough to 1/4 " thick and cut into 2x5" rectangles. Prick with fork and score middle of each cookie. Bake for 20-25 minutes or until light golden brown. Cool on wire racks.
Reference: Martha Stewart Living

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