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Follow Jewish TimesCoffee Chocolate Chip Shortbread
Dairy
Ingredients
1/2 cup plus 2 tablespoons unsalted butter, room temperature
1 1/4 cups flour
1 tablespoon instant coffee granules
1/2 cup confectioner’s sugar, sifted
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 325 degrees. Place the butter, flour, coffee, sugar and vanilla in a mixing bowl. Work the mixture together with a large wooden spoon until smooth. Add the chocolate chips and stir just to incorporate. Lightly flour your fingers and press the dough evenly over the bottom of an ungreased 9-inch square pan. Using the tip of a sharp paring knife, score the dough into 16 squares. Prick each square a few times with the tines of a fork. Bake just until the dough is set and beginning to color, about 20 minutes. Let cool a few minutes, then retrace the scored lines with the tip of the knife. Cool completely in the pan. Remove from the pan and store in airtight container. Makes 16 cookies.