Coffee shortbread

6 Servings

Ingredients

Quantity Ingredient
1 cup Margarine; softened, (2 sticks)
½ cup Packed brown sugar
¼ cup Granulated sugar
3 tablespoons Instant espresso coffee (dry)
2 cups All-purpose flour
¼ teaspoon Salt

Directions

Heat oven to 300 degrees. Mix margarine, sugars and coffee in large bowl with spoon until blended. Stir in flour and salt (dough may be slightly dry). Roll about ¼-inch thick on floured surface. Cut into desired shapes, about 1 1/2x1 inch. Place on ungreased cookie sheet. Bake 20 to 25 minutes or until set. Immediately remove from cookie sheet; cool completely. Drizzle with melted white or semisweet chocolate chips if desired. Makes about 5 dozen cookies. For milder flavor substitue international-style instant coffee (dry) for the instant espresso coffee.

NOTES : I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997'Share a Cookie" section.

Recipe by: News-Herald News Paper Nov.19,1997 Posted to recipelu-digest Volume 01 Number 291 by PLK1028@... on Nov 23, 1997

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