Coffee Shortbread Cookies Mix in a Jar
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Coffee Shortbread Cookies:
Empty contents of coffee bag into a small custard cup or ramekin. Pour 1 tablespoon boiling water into a measuring spoon, then immediately pour it over the coffee. Stir with a spoon to dissolve the coffee. Cool for 5 minutes.
In a bowl, cream 1 cup (2 sticks) unsalted butter (at room temperature) with 1 teaspoon vanilla extract. Blend in the dissolved coffee. Empty the contents of the jar into a bowl and mix to blend well. Blend the dry mix, about one-third at a time, into the butter-coffee mixture until evenly mixed. Divide the dough in half. Place each half on a sheet of wax paper and shape into cylinders about 1 1/2 inch in diameter. Wrap them in the wax paper and refrigerate for at least 2 hours, or up to 2 days.
When ready to bake, heat the oven to 325 degrees F.
Using a serrated knife, slice the cookies about 1/4 to 1/3 inch thick and place them on ungreased baking sheets. Bake for 25 minutes, or until the tops feel firm to the touch. Transfer the cookies to a rack and cool to room temperature. Dredge the cooled cookies in confectioners sugar if you like. Store in an airtight container.