Coffee Shortbread
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
YIELD: about 2-1/2 dozen.
When you need a treat for brunch, bake some of these coffee-flavored shortbreads. The chocolate drizzle is surprisingly easy to do. —Dixie Terry, Goreville, Illinois
Ingredients
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1 cup butter, softened
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1/2 cup packed brown sugar
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1/4 cup sugar
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2 tablespoons instant coffee granules
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1/4 teaspoon salt
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2 cups all-purpose flour
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1/2 cup semisweet chocolate chips
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2 teaspoons shortening, divided
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1/2 cup white baking chips
Directions
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1.
Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy, 5-7 minutes; gradually beat flour into creamed mixture.
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2.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
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3.
Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts
1 cookie: 137 calories, 8g fat (5g saturated fat), 17mg cholesterol, 73mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
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