Latte Shortbread Sticks

1 cup all-purpose flour
1/3 cup French-vanilla- or Irish-cream-flavored instant coffee
    or cappuccino powder
3 tablespoons sifted confectioners' sugar
1/2 cup butter, cut up
2 tablespoons finely chopped toasted pecans

Heat oven to 325 degrees F.

In a food processor, combine flour, coffee powder and 2 tablespoons of the confectioners' sugar. Pulse until combined. Add butter pieces; pulse until mixture resembles fine crumbs and starts to cling. (Or, use a pastry blender to cut in butter.) Add pecans and pulse until combined. (Or, stir in pecans.) Form dough into a ball, kneading until smooth. Pat or roll dough on a lightly floured surface into an 11 x 6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into strips about 1 inch wide. Place 1 inch apart on ungreased cookie sheet.

Bake in preheated oven for 10 to 12 minutes or until lightly browned around edges. Transfer to a wire rack and let cool.

Sprinkle cooled shortbread with the remaining confectioners' sugar before serving.

Makes about 22 sticks.

To Store: Place cookies in layers separated by wax paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.