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Title: Coffee Shortbread
Yield: 6 Servings

Ingredients

      1 c  margarine; softened, (2
           -sticks)
    1/2 c  packed brown sugar
    1/4 c  granulated sugar
      3 tb instant espresso coffee
           -(dry)
      2 c  all-purpose flour
    1/4 ts salt

Instructions

Heat oven to 300 degrees. Mix margarine, sugars and coffee in large bowl
with spoon until blended. Stir in flour and salt (dough may be slightly
dry). Roll about 1/4-inch thick on floured surface. Cut into desired
shapes, about 1 1/2x1 inch. Place on ungreased cookie sheet. Bake 20 to 25
minutes or until set. Immediately remove from cookie sheet; cool
completely. Drizzle with melted white or semisweet chocolate chips if
desired. Makes about 5 dozen cookies. For milder flavor substitue
international-style instant coffee (dry) for the instant espresso coffee.

NOTES : I found these recipes in the Heritage Newpaper, Detroit MI
Nov.19,1997 'Share a Cookie" section.
Recipe by: News-Herald News Paper Nov.19,1997

Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997

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