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1
Add 2 Tablespoons coffee crystals (if using them) to 1 teaspoon vanilla, and set aside.
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2
For Vanilla Shortbread: In large bowl, whisk together flour, sugar and salt.
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3
With pastry cutter, cut butter into dry ingredients until evenly distributed and the size of small crumbs.
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4
Stir in vanilla and mix dough, shaping with hands until it comes together to form a ball.
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5
Transfer dough to lightly floured work surface, and roll until 1/4 inch thick.
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6
Cover rolled dough with plastic wrap and set aside.
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7
For Chocolate Shortbread: In ceramic or glass bowl covered with plastic wrap, heat chocolate in microwave on high for 30 second intervals, stirring after each interval, until smooth.
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8
Let cool to lukewarm.
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9
In bowl, whisk together flour, sugar, cocoa and salt.
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10
Place butter in another bowl, and beat with electric mixer on medium speed until light and fluffy.
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11
Add melted chocolate and beat until smooth.
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12
Beat in vanilla (and instant coffee, if using).
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13
Add dry ingredients to butter mixture and combine until dough forms.
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14
Gather dough into a disk and flatten slightly.
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15
On lightly floured surface, roll out dough until 1/4 inch thick.
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16
Remove plastic wrap from vanilla dough, place chocolate dough on top of vanilla.
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17
Using hands gently but firmly, roll both into a log.
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18
Wrap log in plastic wrap, and chill for about 1 hour or until firm.
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19
Preheat oven to 325F.
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20
Line cookie sheets with baking parchment.
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21
Using a sharp knife, cut chilled dough into slices about 1/2 inch thick.
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22
Arrange on prepared cookie sheets, leaving about 1 inch space between each.
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23
Bake cookies at 325F for about 20 minutes, or until golden around the edges.
