French Roast Coffee Shortbread

SHortbreadVertbfLOI came across this recipe in the Tribune, adapted from a recipe by Janine MacLachlan – just in time for me not to make it for Saint Patty’s day!

Note to the newspapers: maybe give folk a week’s notice to plan and prepare holiday specialties?

Irregardless; this recipe looked good enough that I didn’t feel the need of a holiday to try it – and, since I’d already ditched the holiday (and the Trib’ had already gone and ‘adapted’ stuff), I could certainly ditch some of the ingredients called for, no? The original called for ground espresso, but all I have on hand is instant, so I substituted freshly ground low acid French roast (perfect). Likewise, the glaze called for Irish whiskey, not something we normally have about the house, but butterscotch schnapps, leftover from making butterbeer, worked a treat – missing, maybe the slight bite that the whiskey would’ve added, but still very nice.

•2 sticks unsalted butter at room temperature
•3/4 cup sugar
•1/2 teaspoon coarse salt
•2 cups flour
•1 tbsp ground espresso or coffee (not instant)

•1/4 cup sugar
•1/4 cup butterscotch schnapps or Irish whiskey
•2 tbsp butter

02ShortbreadBakedbfLOHeat oven to 325º.

Cream the butter, sugar and salt together in a bowl. Mix in about half the flour and the ground coffee. Stir in the remaining flour thoroughly.

Using damp fingers, press into two buttered 8-inch round cake pans – I also added waxed paper rounds to the bottom of the pans.

Bake on the center rack until golden brown, about thirty to thirty-five minutes. Remove 03ShortbreadGlazebfLOfrom the oven and immediately cut each pan into 8 wedges but leave in the pan. Cool completely.

Make the glaze by stirring together the sugar and two tablespoons of the schnapps (or whiskey) in a small saucepan. Heat to a boil over high heat and boil rapidly for one minute.

Remove from heat and whisk in butter, then the remaining two tablespoons of the whiskey.

04ShortbreadbfLOLet set to thicken slightly, about one minute. Spoon over shortbread the cooled shortbread, using the back of the spoon to cover evenly. When glaze is set, remove from pans. I confess to rushing things a bit and adding the glaze while the shortbread was still cooling – all was still quite lovely.

Perfect of an afternoon break with a steaming mug of green tea.

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