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Coffee Shortbread Cookies

Coffee Shortbread Cookies




3-1/2 dozen


15 minutes


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  • 1 cup butter (no substitutes), softened
  • 1/2 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup Fleischmann's® Corn Starch


  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 tablespoon coffee flavored liqueur (optional)



  1. Mix butter, brown sugar, instant coffee granules and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
  2. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
  3. Bake in a preheated 300°F oven for 25 to 30 minutes, or until bottoms begin to brown.
  4. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and liqueur; mix until frosting is smooth. (note; if not using liqueur, an additional tablespoon of milk may be needed). Drizzle cookies with frosting.

Recipe note: For European style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. prick with a fork. Bake as above.


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