The easy coffee drizzle on these flavored shortbreads really steals the show at bake sales and brunches.
—DIXIE TERRY GOREVILLE, IL
PREP: 15 MIN. • BAKE: 20 MIN./BATCH + COOLING • MAKES: ABOUT 2 1/2 DOZEN
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
1. Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.
2. 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.
3. 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 cooled cookies; refrigerate until set. Store cookies between pieces of waxed paper in an airtight container.
SEPTEMBER 29
NATIONAL COFFEE DAY