Coffee shortbread with many options
Bread
Working with a recipe credited to Dixie Terry, I made some changes to the ingredient deck, but I did have some fun with the decorating. The secret I found to working with this dough is to cream the butter and sugars very well before adding the flour in incremental amounts. After re-rolling the dough several times after using a 2-inch cookie cutter, I started to roll out circles of dough with rough edges, and sliced in pie shapes for a more rustic and thicker shortbread.
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<br />You can use this recipe to decorate the shortbread, as well as reheat the coffee-flavored white chocolate I made to spread over some of the cookies:
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<br />http://www.food52.com/recipes/11256_marcona_almonds_dipped_in_coffee_flavored_white_chocolate
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<br />From scanning through the photos, you can see what fun I had on this dreary and chilly day.
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