Coffee Shortbread - cooking recipe

Ingredients

1 1/2 cups butter
1 cup granulated sugar
2 1/2 cups all-purpose flour
1/4 cup brewed coffee, room temperature (A dark roast gives the best flavour, but use what you have on hand.)
1 tablespoon ground coffee, toasted
1/4 cup dried cranberries, chopped (optional)
1 tablespoon granulated sugar
1/4 cup dried cranberries
1 egg, beaten (egg wash)

Preparation

Set aside 1/4 c of your morning coffee to cool.
Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
Cream the butter and sugar together, then add the brewed coffee.
Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
Bake at 300 F for approximately 20 minutes.