Kahlua Shortbread Cookies

I made Kahlua Shortbread Cookies this week because I thought they would go perfect with my Reconstructed Tarte Noire (and they did!). The cookie itself was delicious and, as with all shortbread cookies, it had a sweet buttery taste and a crumbly texture. While it was a really good cookie I was disappointed that the Kahlua taste wasn't more prominent. Alex didn't even pick up on it when he ate the cookies. I know to add more next time!

Kahlua Shortbread Cookies
Source: Whisk: a food blog (here)
Makes about 30 cookies

1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup sugar
1 cup flour
pinch of salt
2 Tbsp Kahlua

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

In a large bowl, beat the butter and sugar until smooth and creamy. Add the salt and 3/4 cup flour and mix until combined. Mix in the Kahlua and then add in the last 1/4 cup of flour.

Place the dough on a lightly floured work surface. Knead a couple of times to smooth the edges. If the dough is hard to handle, place in the refrigerator for 10 minutes or until it becomes easier to handle. Roll the dough between sheets of wax paper to 1/2-inch thickness and cut into desired shapes. Place cookie 1-inch apart on prepared cookie sheet.

Bake for 20-30 minutes, until pale golden at edges. Remove from oven, cool, and enjoy!