Coffee Shortbread Cookies

Coffee Shortbread Cookies

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  • Prep Time


  • Total Time


  • Servings




  • 1

    cup butter, softened (no substitutions)

  • ½

    cup brown sugar

  • 2

    teaspoons instant coffee granules

  • 1

    teaspoon pure vanilla extract

  • 2

    cups flour

  • ¼

    cup Argo® or Kingsford's® Corn Starch


  • 1

    cup powdered sugar

  • 1 to 2

    tablespoons milk

  • 1

    tablespoon Kahlua liquor (optional)


Preheat oven to 300ºF. Mix butter, brown sugar, instant coffee granules and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and Kahlua; mix until frosting is smooth. (Note: if not using Kahlua, an additional tablespoon of milk may be needed). Drizzle cookies with frosting. RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.


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