Regatta Cafe Kahlua Shortbread Cookies

1 1/2 cups (3 sticks) sweet butter (softened)
1 cup confectioners' sugar
1/4 cup granulated sugar
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup Kahlúa

Preheat over 350 degrees F.

Cream butter and sugar together.

Add flour and salt together and add to creamed mixture and vanilla. Then add the Kahlúa.

Roll into little balls and place on cookie sheet. Bake 15 minutes or until done. Do not brown.

Serve with espresso ice cream with Kahlúa drizzled on top.