Coffee Shortbread Cookies

Directions

Put the coffee in a small custard cup or ramekin.

Pour the boiling water out of the kettle into your measuring spoon, then immediately pour it over the coffee.

Stir with a spoon to dissolve the coffee.

Cool for 5 minutes.

In a bowl, cream the butter with the vanilla extract.

Blend in the dissolved coffee.

In another bowl, sift together the remaining ingredients (except optional confectioners’ sugar).

Blend the dry mix, about one-third at a time, into the butter until evenly mixed.

Divide the dough in half.

Place each half on a sheet of wax paper and shape into cylinders about 1½ inches in diameter.

Wrap them up in the wax paper and refrigerate for at least 2 hours, or up to 2 days.

You can also overwrap the dough in a plastic bag and freeze for up to 2 months; thaw overnight in the refrigerator.

When you’re ready to bake, preheat the oven to 325℉ (160℃).

Using a serrated knife, slice the cookies about ¼ to ⅓ inch and place them on ungreased baking sheets.

Bake for 25 minutes, or until the tops feel firm to the touch.

Transfer the cookies to a rack and cool to room temperature.

Dredge the cooled cookies in confectioners’ sugar if you like.

Store in an airtight container.