Coffee Shortbread Cookies

• 1 1/2 tablespoons instant coffee
• 1 tablespoon water boiling
• 1 cup butter, unsalted at room temperature
• 1 teaspoon vanilla extract
• 113 cups flour, all-purpose
• 23 cup powdered sugar plus extra for dredging
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 18 teaspoon cinnamon ground

1. Put the coffee in a small custard cup or ramekin.
2. Pour the boiling water out of the kettle into your measuring spoon, then immediately pour it over the coffee.
3. Stir with a spoon to dissolve the coffee.
4. Cool for 5 minutes.
5. In a bowl, cream the butter with the vanilla extract.
6. Blend in the dissolved coffee.
7. In another bowl, sift together the remaining ingredients (except optional confectioners' sugar).
8. Blend the dry mix, about one-third at a time, into the butter until evenly mixed.
9. Divide the dough in half.
10. Place each half on a sheet of wax paper and shape into cylinders about 1 1/2 inches in diameter.
11. Wrap them up in the wax paper and refrigerate for at least 2 hours, or up to 2 days.
12. You can also overwrap the dough in a plastic bag and freeze for up to 2 months; thaw overnight in the refrigerator.
13. When you're ready to bake, preheat the oven to 325F (160C).
14. Using a serrated knife, slice the cookies about 1/4 to 13 inch and place them on ungreased baking sheets.
15. Bake for 25 minutes, or until the tops feel firm to the touch.
16. Transfer the cookies to a rack and cool to room temperature.
17. Dredge the cooled cookies in confectioners' sugar if you like.
18. Store in an airtight container.

coffee, water boiling, butter, vanilla, flour, powdered sugar, cornstarch, salt, cinnamon ground

Taken from recipeland.com/recipe/v/coffee-shortbread-cookies-47066 (may not work)