Coffee Shortbread Cookies
Source: Our Wisconsin Magazine
If you love coffee, you'll love these cookies
Recipe is from the April/May 2023 Our Wisconsin magazine
Ingredients
- 1 c. butter, softened, (no substitutes)
- ½ c. packed brown sugar
- ¼ c. white sugar
- 2 Tbls. instant coffee granules (see Notes)
- 2 c. unbleached white all-purpose flour
- 1/4 t. salt
Icing
- ½ c. semisweet or dark chocolate chips
- ½ c. white chocolate chips
- 2 t. butter flavored shortening, divided
Instructions
In a mixing bowl, cream butter, sugars and coffee granules with a mixer. By hand, stir in flour and salt. If dough seems soft, refrigerate it for 30 minutes, then let stand at room temperature for 5 minutes before rolling out. You can also roll the dough between pieces of parchment paper.
On a lightly floured surface, roll dough to ¼-inch thickness. Cut with floured 2 to 3-inch cookie cutters in shape of our choice.
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 degrees for 20-22 minutes or until set. Cool for 2 minutes on baking sheet. Remove from baking sheets to wire racks to cool completely.
Melt chocolate chips, with 1 teaspoon shortening for each half-cup, in microwave or stove top. I like to melt in a small pan on stove top very low heat, stirring constantly until melted. Drizzle each cookie with melted chips, using both white chocolate and chocolate.
Makes 3 dozen.
NOTE: Instant coffee grounds are more coarse, so if you prefer, crush them first inside a snack size Ziplock bag.