* Exported from MasterCook * Coffee Shortbread Cookies Recipe By : Simple Desserts by Ken Haedrich Serving Size : 1 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tb Instant coffee 1 tb Water -- boiling 1 c Unsalted butter -- - at room temperature 1 ts Vanilla extract 1 1/3 c Unbleached all-purpose flour 2/3 c Confectioners' sugar -- plus - extra for dredging (optional) 2 tb Corn starch 1/4 ts Salt 1/8 ts 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 1/3rd 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" 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°F. Using a serrated knife, slice the cookies about 1/4 to 1/3" 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. 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. - - - - - - - - - - - - - - - - - -