Give your after-dinner menu that warm, homemade touch with these delicious coffee-liqueur shortbread cookies.
Mix butter, brown sugar, instant coffee granules and vanilla thoroughly using flat paddle of mixer on medium speed. Gradually blend in flour and corn starch.
Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fiingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
Bake at 300°F for 25 to 30 minutes, or until cookie bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and coffee flavored liqueur; mix until frosting is smooth. Drizzle cookies with frosting.