2 sticks unsalted butter
1/2 c brown sugar
1 t vanilla
3/4 t instant coffee, powdered
2 1/4 c flour
1/4 t salt
Cream together butter and sugar until fluffy. Add vanilla and coffee. Mix. Add flour and salt. Beat well.
Chill until dough firm.
Heat oven to 325 degrees.
Roll dough 1/4 inch thick and cut into 2x5 inch bars. Prick with fork and score middle with knife.
Bake 20 to 25 min until golden brown. Remove to racks to cool.
I usually use a round cookie cutter instead of the traditional shortbread shape - I find it easier to make and to pack for giving.