1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant coffee granules
2/3 cup butter, softened
1/2 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate morsels, divided
vanilla or coffee ice cream (optional)
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended.
Stir in 1 cup chocolate morsels.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake at 325 degrees for 20 minutes or until lightly browned.
Sprinkle remaining 1 cup morsels over top, and spread to cover.
Cut shortbread into 25 (about 1 3/4 inch) squares; cut each square into 2 triangles.
Let cool 30 minutes in pan before removing.
Serve with ice cream, if desired
Southern Living, July 2004