The delicate sweetness of pecans gives way to the essence of coffee in these pretty cookies.
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.
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.
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.
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.