Sally MacDonald, who works at our Headquarters Office, has baked Espresso Shortbread from Martha Stewart's Holidays: recipes, gifts, and decorations, Thanksgiving and Christmas. Perfect treat with a cup of tea or coffee on a cold winter's day. Sally's cookies are making their way to the Annapolis Royal branch today!
Here's the recipe:
MAKES ABOUT 2 DOZEN
A simple shortbread with a sophisticated coffee flavor
½ pound (2 sticks) unsalted butter
½ cup firmly packed brown sugar
1 teaspoon vanilla extract
¾ teaspoon powdered instant coffee
2 ¼ cups sifted all-purpose flour
¼ teaspoon salt
1. Cream together butter and sugar until fluffy. Add vanilla and coffee.
Sift together flour and salt ; add to butter mixture and beat well.
2. Chill dough until firm.
3. Heat oven to 325 degrees F.
4. Roll dough ¼ inch thick and cut into 2-inch-by 5-inch bars.
Prick with a fork. Score middles of bars with a knife.
5. Bake for 20 to 25 minutes, or until light golden brown. Remove to wire racks to cool.
Sally's Tips: Since I can’t leave any recipe alone, I changed this a bit. I used the same ingredients, but I divided the dough into two equal parts and pressed each part into an 8” round pan. I pricked all over with a fork and baked in a 275 degree F. oven for about an hour. As soon as they were removed from the oven, I cut them into 16 equal segments with a sharp knife. Then I let them cool in the pan for a few minutes before removing them to cooling racks.