Recipe - Espresso Shortbread

One half pound (2 sticks) unsalted butter
One half cup Firmly packed light brown
sugar
1 teaspoon Vanilla extract
Three fourths teaspoon Powdered instant coffee
2 One fourth cup Sifted allpurpose flour
One fourth teaspoon Salt

from the best of Martha Stewart Living Holidays

Cream together butter and sugar until fluffy. Add vanilla and coffee. Sift
together flour and salt; add to butter mixture and beat well. Chill dough
until firm.

Heat oven to 325°. Roll dough to 1/4” thick and cut into whatever shapes
you like or go with the traditional shortbread of bars. Prick with fork.

Bake for 2025 minutes, or until light golden brown. Move to wire racks to
cool.

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 13:00:22 0400

From: Gloria Rodrigues GRODRIGUES@AOL.COM