Coffee Shortbread Cookies

By Gggoody

Ingredients

• COOKIES:
• 1 cup butter, softened (no substitutions)
• 1/2 cup brown sugar
• 2 teaspoons instant coffee granules
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1/4 cup Argo® or Kingsford's® Corn Starch
• FROSTING:
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1 tablespoon Kahlua liquor (optional)

Details

Preparation time 20mins
Cooking time 25mins
Adapted from argostarch.com

Preparation

Step 1

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.