Recipe: Coffee Cardamom Shortbread Cookies with Chocolate Drizzle

COFFEE CARDAMOM SHORTBREAD COOKIES

"For unabashed coffee and chocolate lovers, of course!"

1 1/4 cups unsalted butter, softened
1/4 cup powdered sugar
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cardamom
1 teaspoon finely ground espresso
4 ounces bittersweet chocolate (for decorating)

Prheat oven to 300 degrees F.

Cream butter and sugars until light and fluffy; set aside.

Combine flour with cardamom and espresso and add to butter mixture. Mix until well blended.

Spread the dough in an ungreased medium cookie sheet with sides (about 11x18x3/4-inches). Prick the dough all over with a fork.

Bake
for 45 to 50 minutes or until the edges are lightly browned.

While still warm, cut into squares and then cut each square in half to form triangles. Cool the cookies on racks.

In a double boiler or microwave, melt the chocolate.

Set the cooling racks over a baking sheet and drizzle chocolate over the top of cookies in a scrolling pattern. Cool until set.

Makes 4 dozen cookies
Source: Northwest Table magazine, Holiday 2000