*  Exported from  MasterCook  *
 
                         Coffee Shortbread Cookies
 
 Recipe By     : Simple Desserts by Ken Haedrich
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Tablespoons   Instant Coffee
    1      Tablespoon    Boiling Water
    1      Cup           (2 Sticks) Unsalted Butter -- At Room 
 Temperature
    1      Teaspoon      Vanilla Extract
    1 1/3  Cups          Unbleached All-Purpose Flour
      2/3  Cup           Confectioners' Sugar, Plus Extra For
                         Dredging (Optional)
    2      Tablespoons   Cornstarch
      1/4  Teaspoon      Salt
      1/8  Teaspoon      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 one-third 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 inches 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 degrees F.  Using a 
 serrated knife, slice the cookies about 1/4 to 1/3 inch 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.
 
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 NOTES : “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.”