Submitted by Val
1 cup butter, softened
½ cup powdered sugar
1 teaspoon instant coffee granules
4 teaspoons vanilla
2¼ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 tablespoon ground coffee beans, any flavor
¼ cup granulated sugar
In a bowl, beat butter with icing sugar until fluffy. Stir coffee granules into vanilla until dissolved and blend into buttermixture.In a separate bowl, sift together flour, cocoa and salt. Stir in groundcoffee and add to batter, mixing with hands if necessary, to make a smoothdough.On plastic wrap form dough into an 18-inch long log, using wrap to press outevenly. Shape into 2-inch high bar and cut crosswise into scant 1/2-inchthick slices. Place on parchment paper-lined rimless baking sheets and bake in a preheated350° oven for about 20 minutes or until firm to the touch.Sprinkle granulated sugar into a shallow dish. One at a time roll hotcookies in sugar.
VAL'S NOTES: Excellent! I used all instant espresso in this recipe (not the instant coffee or coffee beans). and I didn't dissolve the espresso. A really good tender shortbread with a great coffee flavor. I got 16 from a half batch.