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.
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