Coffee Shortbread Cookies

In a large bowl, beat softened butter with a mixer until light and fluffy. Add brown sugar and beat until well combined. Shake the instant coffee granules onto a saucer and using the back of a spoon, grind the coffee granules into dust. Pour the coffee powder into the butter mix and beat until incorporated. With the mixer on low, add the flour one cup at a time until well blended. The dough will look crumbly. Using a spatula or your hands, form the dough into a log (you can make them as small or as large as you like). Wrap in waxed paper and put into the freezer for 20-30 minutes, or until firm.

Unwrap and slice into 1/4″ slices. Place onto ungreased cookie sheets about 1″ apart. Sprinkle liberally with granulated sugar. Bake at 300F for 20 minutes, turning the tray once halfway through. Remove from the oven and allow to cool completely. The cookies will crisp up as they cool. These are best served with a cup of coffee or hot chocolate, and are even better when they’re dunked. They’re also good dipped in dark chocolate. Store in an airtight container in the refrigerator.