When you need a treat for brunch, bake some of these coffee-flavored shortbreads. The chocolate drizzle is surprisingly easy to do. —Dixie Terry, Goreville, Illinois
Coffee Shortbread
Coffee Shortbread
Prep Time
15 min
Cook Time
20 min
Yield
about 2-1/2 dozen
Ingredients
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 2 tablespoons instant coffee granules
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening, divided
- 1/2 cup white baking chips
Directions
- Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy, 5-7 minutes; gradually beat flour into creamed mixture.
- On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
- Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts
1 cookie: 137 calories, 8g fat (5g saturated fat), 17mg cholesterol, 73mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
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