Coffee Shortbread

from taste of home . com

300°F  20-22 min.              YIELD: 5 DOZEN     REFRIGERATE

1 cup butter, softened

½ cup packed brown sugar

1/4 cup sugar

2 Tbsp. instant coffee granules

2 cups all-purpose flour

1/4 tsp. salt

½ cup semisweet chocolate chips, melted

½ cup vanilla or white chips, melted

·      In a large bowl, cream the butter, sugars and coffee granules until light and fluffy. Combine flour and salt; gradually add to creamed mixture

·      On a lightly floured surface, roll dough to ¼ inch thickness.

·      Either Cut with floured 2 inch to 3 in cookie cutters. Or cut in strips with wheeled cutter, then in other direction for either square or diamond shapes

·      Place 1 inch apart on ungreased baking sheets.

·      Bake at 300F for 20-22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips.

Tuckers

from  https://www.bonappetit.com/recipe/tuckers
REFRIGERATE
300F
Bake: 25 to 30 minutes

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade pure rose extract (not rose water); optional
• Red liquid food coloring
• White sanding sugar

Recipe Preparation

• Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
• Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
• Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
• Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
• Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.

Caribbean Crunch Shortbread

Good ones to make & put in just before breaking for lunch. Long baking time. They taste good, but can back up the cookie pans

Refrigerate
From: The Cookie Cookbook Bake time: 20-25 min 300F

1 cup unsalted butter (2 sticks), softened
½ cup powdered sugar
2 tablespoons packed brown sugar
¼ teaspoon salt
2 cups all purpose flour
1 cup diced dried tropical fruit mix, (pineapple, mango, papaya)

Beat butter, powdered sugar and brown sugar in large bowl – beat at medium speed, scraping bowl often, until creamy
Add flour, ½ cup at a time, beating after each addition.
Stir in dried fruit.
Shape dough into 14” log. Wrap in plastic wrap; refrigerate 1 hour.

Heat oven to 300F
Cut log into ½” thick slices; place on ungreased (parchmented) cookie sheets. Cookies do not spread – place close together.
Bake 20 to 25 minutes or until cookies are set & lightly browned.
Cool on cookies sheets 5 minutes. Remove to racks; cool completely.

Makes: 2 -3 dozen

2007 Made by Kaitlin & Cari