ESPRESSO SHORTBREAD COOKIES WITH IRISH WHISKEY GLAZE

I saw this in today's Chicago Tribune's "Good Eats" section...and these do look like "good eats"! The richness of the cookies makes the espresso and whiskey great additions. There aren't too many ingredients and only 30 minutes to make...and only a little over 200 calories a piece.

Ingredients:

Cookies:

2 sticks of unsalted Irish butter, room temperature

3/4 cup sugar

1/2 tsp coarse salt

2 cups flour

1 tbl ground espresso or coffee

Glaze:

1/4 up sugar

1/4 cup Irish Whiskey

2 tbl butter

Preheat oven to 325 degrees

For cookies, stir together butter, sugar and salt in a bowl. Mix in about half the flour and the espresso. Stir in the remaining flour and combine thoroughly. Using damp fingers, press into two buttered 8 inch round cake pans, (or 8" baking pan). Bake on the center rack of the oven for 30-35 minutes. Remove from the oven and immediately cut each pan into 8 wedges, but leave in the pans. Let cool.

For glaze, pour sugar and two tbls of whiskey into a small saucepan. Heat to a boil over high heat and boil rapidly 1 minute. Remove from heat and whisk in butter. Whisk in remaining 2 tbl whiskey. Let set to thicken slightly about one minute. Spoon over shortbread cookies. When the glaze sets remove the cookies from the pan.

GREAT WITH SOME IRISH COFFEE!

ENJOY!