Ingredients

• 1  cup all-purpose flour
• 1/3  cup French-vanilla- or Irish-cream-flavored instant coffee or cappuccino powder
• 3  tablespoons sifted powdered sugar
• 1/2  cup butter, cut up
• 2  tablespoons finely chopped toasted pecans

Directions

1. Preheat oven to 325 degree F. In a food processor, combine flour, coffee powder, and 2 tablespoons of the powdered sugar. Pulse until combined. Add butter pieces; pulse until mixture resembles fine crumbs and starts to cling. (Or, use a pastry blender to cut in butter.) Add pecans and pulse until combined. (Or, stir in pecans.) Form dough into a ball, kneading until smooth.

2. Pat or roll dough on a lightly floured surface into an 11x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into strips about 1 inch wide. Place 1 inch apart on ungreased cookie sheet.

3. Bake in preheated oven for 10 to 12 minutes or until lightly browned around edges. Transfer to a wire rack and let cool. Sprinkle cooled shortbread with the remaining powdered sugar before serving. Makes about 22 sticks.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.