coffee and chocolate chip shortbread
I was first introduced to Sarah in July of 1988. The Sister inscribed Sarah's The Nantucket Open-House Cookbook to me— "Have fun cooking, experimenting and pigging out ☺" Happily, I'm still doing all three. Then last Christmas, she gave me Sarah's follow-up cookbook, Cold-Weather Cooking, which has many lovely recipes. This shortbread is one of them. (The book was published in 1990; you'll have to ask The Sister why it took her twenty years to get it into my hands.)
After trying the Coffee Toffee Chocolate Chip cookie, I was pretty sure I would enjoy it in a bar version. What's not to like with a Toll House, Starbucks and Walker's shortbread combo?
Coffee and Chocolate Chip Shortbread
from Cold-Weather Cooking by Sarah Leah Chase
½ cup plus 2 tablespoons unsalted butter, at room temperature
1¼ cups unbleached all-purpose flour
1 tablespoon instant coffee granules
½ cup confectioners' sugar, sifted
¼ teaspoon salt
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 325ºF.
Place the butter, flour, coffee, sugar, salt and vanilla in a mixing bowl. With the paddle attachment, beat the mixture together until smooth. Add the chocolate chips and stir just to incorporate.
Press the dough evenly into an ungreased 8-inch square pan. Using the tip of a sharp paring knife, score the dough into 16 squares. Prick each a few times with the tines of a fork.
Bake just until the dough is set and beginning to color, about 30-35 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 an airtight container up to 1 week.