Coffee Shortbread Cookies (Recipe)

I've been experimenting with different ways of enjoying coffee. How about a coffee shortbread cookie to go with your morning cup of joe? Sounds good to me. This recipe requires a bit of work to make some of the ingredients, but the end result makes it all worth while.

Here's what you'll need:
1 1/2 cups all-purpose flour
1 stick unsalted butter, softened
1/2 cup powdered sugar
1/4 cup coffee simple syrup (recipe follows)
1/4 cup reduced espresso (recipe follows)
1 tsp. vanilla extract
1 tsp. coffee bitters (recipe follows)
Pinch salt
1/4 cup of large dark chocolate chips (optional)

Coffee Simple Syrup
Very coarsely grind 2 tbsp. coffee beans.
Add 1 cup of sugar and 1 cup of water to a small pot.
Bring to a boil, then turn off the heat.
Add the coffee grounds and let steep for 10 minutes.
Strain out coffee grounds.
Let the coffee simple syrup cool and set aside.
This can keep in the fridge for up to 1 month or in the freezer almost indefinitely.
You can use this to sweeten other baked goods or add into cocktails.

Reduced Espresso
This works great if you have your own espresso machine. If not, brewed coffee works as well.
Take 1 cup of espresso or 1 1/2 cups brewed coffee and pour into a small pot.
Bring to a boil then reduce the heat to low and let simmer until reduced to about 1/4 cup (20-30 minutes).
Let cool and set aside.

Coffee Bitters
This recipe takes about a week and a half or so of inactive time.
Take 2 ounces of a 100 proof alcohol, like Buffalo Trace White Dog, and place in a mason jar.
Very coarsely grind 1 tbsp. coffee beans and add to the spirit.
Seal with the lid and let sit for about 4-6 days or until the coffee smell is very strong.
Strain out the grounds and place in 2 ounces of filtered or distilled water. Keep the coffee-infused spirit in the mason jar with the lid on.
Let the grounds sit in the water for another 2-3 days.
Filter out the grounds and add the water to the spirit.
Now you have coffee bitters.
This will keep indefinitely since the alcohol is very strong. You can use this to flavor other things as well, such as cocktails or other baked goods.

Here's what you'll do:
- Preheat oven to 375 degrees.
- In the bowl of a standing mixer, add the softened butter and powdered sugar.
- Using the paddle attachment, mix on low at first, then switch to high until the butter and sugar are light and fluffy (about 3 minutes).
- Add the coffee simple syrup, coffee bitters, vanilla extract and reduced espresso and mix again until all incorporated and fluffy (about 2 minutes).
- Add the flour and salt and mix until the dough comes together.
- With a medium ice cream scoop, form walnut-sized balls and place 2 inches apart on a cookie sheet.
- Place a dark chocolate chip on top if desired.
- Bake for about 17 minutes.
- Let cool on a cooling rack and enjoy.