Title: Espresso Shortbread
Categories: None
Yield: 1 Servings

1/2 lb (2 sticks) unsalted butter
1/2 c Firmly packed light brown
-sugar
1 ts Vanilla extract
3/4 ts Powdered instant coffee
2 1/4 c Sifted all-purpose flour
1/4 ts 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 20-25 minutes, or until light golden brown. Move to wire racks to
cool.

Posted to EAT-L Digest 24 October 96

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

From: Gloria Rodrigues