Coffee Shortbread Bars with Butterscotch Glaze

In celebration of the New Year (and in preparation...I needed the caffeine kick in order to stay up), I turned to Flo Braker's Butterscotch-glazed Coffee Shortbread Bars to finish off a fantastic end-of-the-year dinner.  These bars make a great after-meal snack or an accompaniment to a cup of coffee/tea.  Beware of glazing these bars, though!  Any hesistance in spreading the glaze, and it'll start to solidify. Getting a nice, even layer will become a painstaking task.  Other than that, this was a simple recipe to follow with great results.  Also, be wary of picking too strong of an espresso blend.  Otherwise, the coffee flavor of the shortbread will overpower the flavor of the butterscotch glaze.

Coffee Shortbread Bars with Butterscotch Glaze (makes 40 bars)

Special tools: mini offset spatula

Coffee Shortbread

2 sticks unsalted butter, softened

½ cup, plus 1 tablespoon sugar

1 teaspoon pure vanilla extract

¼ teaspoon salt

2 ¼ cups, plus 2 tablespoons all-purpose flour

1 tablespoon finely ground espresso beans

1.  Preheat the oven to 300°F and position a rack in the center of the oven.

2.  Line the bottom of a 9-by-13-inch baking pan with parchment paper.

3.  Using a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed, until fluffy and very pale (about 5 minutes).

4.  Beat in the vanilla and salt.

5.  In a separate bowl, whisk the flour with the ground espresso beans.

6.  Add the flour mixture to the egg and sugar mixture in 3 batches, scraping down the sides of the bowl.  Continue beating just until the dough is combined.

7.  Press the dough into an even layer in the prepared baking pan.

8.  Spread a sheet of plastic wrap directly onto the dough.

9.  Using a flat-bottomed glass, smooth the dough into an even layer.

10.  Remove the plastic wrap.

11.  Bake the shortbread for about 50 minutes, until very lightly browned on top and firm, but not solid to the touch.

12.  Allow to cool on a rack for about 10 minutes.

13.  Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows.

14.  Let the shortbread bars to cool completely.

Butterscotch Glaze

4 tablespoons unsalted butter, softened

⅓ cup packed light brown sugar

1 tablespoon brewed strong espresso

1 tablespoon light corn syrup

Pinch of salt

(Optional) 40 chocolate-covered espresso beans

1.  In a heavy saucepan, combine the butter, brown sugar, brewed espresso, light corn syrup, and salt.

2.  Bring to a boil over moderate heat, swirling the pan.

3.  Continue to boil just until slightly thickened (about 1 ½ to 2 minutes).

4.  Remove from heat.

5.  When bubbling subsides, immediately pour the hot glaze over the shortbread.

6.  Working quickly, spread the glaze into an even layer with a mini offset spatula.

7.  Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.

8.  (Optional)  Press a chocolate-covered espresso bean into the center of each bar.

9.  Allow bars to cool slightly before serving.