Espresso Shortbread Cookies   From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com) Submitted by Joelen Tan, Chicago, Illinois If you like cookies and coffee, then you'll like this cookie that tastes like coffee! Perfect afternoon pick me up with nice shortbread texture.

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½ cup (1 stick) unsalted butter, softened
1/3 cup lightly packed light brown sugar
1 teaspoon espresso powder, dissolved in 2 teaspoons water
1 teaspoon finely ground coffee or espresso beans
1¼ cups all-purpose flour
Pinch of salt

In a medium bowl, cream together the butter and sugar until well blended. Mix in the dissolved espresso powder. Add the ground espresso beans, flour, and salt and mix until the dough comes together.

Turn the dough out onto a sheet of plastic wrap. Use the plastic to help form the dough into a log about 7 inches long. Wrap the log in plastic wrap and refrigerate at least 6 hours and up to 3 days. Preheat the oven to 350°F/180°C. Line the baking sheets with parchment paper.

Cut the chilled dough into ¼-inch slices and arrange 2 inches apart on the lined baking sheets.
Bake about 12 minutes, or until the tops look dry and the edges just start to brown.
Transfer to wire racks to cool.   Makes about 36 cookies