White Chocolate Coffee Shortbread Cookies

Recipe inspired by Big Island Candies

Yields: 3 dozen



Preheat oven to 300 degrees.

Cream butter and sugar. Gradually stir in the flour and coffee until combined. Mixture will likely be crumbly. Turn onto a lightly floured surface and knead until combined and smooth, about 3 minutes.

Roll into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets (I used a Silpat).

Bake for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

When cookies are cool, melt white chocolate chips in a microwave safe dish, stirring every 30 seconds until smooth. Dip each cookie in white chocolate on the diagonal and lay on wax paper until chocolate is set.

Store in airtight container.