Recipe file created November 17, 1999.
Shortbread with a light coffee flavour.
Preheat oven to 300 F. Cream margarine, brown sugar, icing sugar, egg yolk and coffee granules together. Add flour and mix well. Roll out on lightly floured surface about 1/2 to 3/4 inch thick. Cut into fingers about 1/2 by 2 inches. Wet the fingers in the egg white and roll in the nuts. Place on a greased cookie sheet. Bake for 20 to 25 minutes.
- 1 cup margarine
- 1/2 cup brown sugar
- 1/4 cup icing sugar
- 1 teaspoon instant coffee granules, crushed
- 1 egg yolk
- 2 cup flour
- 1 egg white, beaten til frothy
- 1 1/2 cup chopped nuts (peacans or walnuts)
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