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roll/slice - Coffee Shortbread Cookies

Source of Recipe

from ???


List of Ingredients

1 1/2 tablespoons instant coffee granules
1 tablespoon boiling water
1 cup softened unsalted butter
1 teaspoon vanilla
1 1/3 cups flour
2/3 cups powdered confectioners sugar
2 level tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Sift together the flour, sugar, cornstarch, salt and cinnamon. Set aside.
Put the coffee granules in a coffee cup.
Pour the boiling water into the coffee cup.
Stir to dissolve the coffee and let cool for 5 minutes.
Cream the butter with the vanilla.
Blend in the coffee.
Blend the dry ingredients, 1/3 at a time, into the butter until completely blended.
Divide the dough in half.
Place each half on a sheet of wax paper.
Roll into logs about 1 1/2" in diameter.
Wrap them up in the wax paper and refrigerate for at least 2 hours, or up to 2 days.
(You can also wrap again in a plastic bag and freeze for up to 2 months;
thaw overnight in the refrigerator before using.)
Preheat oven to 325. Use ungreased baking sheets.
Use a serrated knife to slice the cookies about 1/4 to 1/3" thick.
Place the baking sheets and bake for 25 minutes, or until the tops feel firm to the touch.
Transfer to a rack and let cool to room temperature.
Dredge the cooled cookies in some powdered confectioners sugar, if you desire.
Store in an airtight container.


Recipe

Sift together the flour, sugar, cornstarch, salt and cinnamon. Set aside.
Put the coffee granules in a coffee cup.
Pour the boiling water into the coffee cup.
Stir to dissolve the coffee and let cool for 5 minutes.
Cream the butter with the vanilla.
Blend in the coffee.
Blend the dry ingredients, 1/3 at a time, into the butter until completely blended.
Divide the dough in half.
Place each half on a sheet of wax paper.
Roll into logs about 1 1/2" in diameter.
Wrap them up in the wax paper and refrigerate for at least 2 hours, or up to 2 days.
(You can also wrap again in a plastic bag and freeze for up to 2 months;
thaw overnight in the refrigerator before using.)
Preheat oven to 325. Use ungreased baking sheets.
Use a serrated knife to slice the cookies about 1/4 to 1/3" thick.
Place the baking sheets and bake for 25 minutes, or until the tops feel firm to the touch.
Transfer to a rack and let cool to room temperature.
Dredge the cooled cookies in some powdered confectioners sugar, if you desire.
Store in an airtight container.