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Prep Time: 60 Minutes Cook Time: 24 Minutes |
Ready In: 84 Minutes Servings: 8 |
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Better Homes and Gardens Ingredients:
1/2 cup butter, softened |
1/2 cup packed light brown sugar |
2 teaspoons instant espresso powder |
2 teaspoons cocoa powder |
salt, a dash |
1 egg yolk |
1 tablespoon coffee liqueur |
1 1/2 cups all-purpose flour |
3/4 cup semisweet chocolate piece |
1 tablespoon shortening |
Directions:
1. In a bowl, beat butter on medium speed for 30 seconds; add in brown sugar, espresso powder, cocoa powder, and salt; beat until combined, scraping sides of bowl occasionally.
2. Beat in egg yolk and coffee liqueur.
3. Beat in as much of the flour as you can with the mixer; stir in remaining flour.
4. Divide dough in half; chill if necessary, until easy to handle.
5. Preheat oven to 350°.
6. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick.
7. Using 2 1/2- to 3-inch desired-shape cookie cutters, cut out dough.
8. Place cutouts 1 inch apart on an ungreased cookie sheet.
9. Bake about 12 minutes or until bottoms are light brown; let stand for 1 minute on cookie sheet.
10. Transfer to a wire rack and let cool.
11. In a small saucepan, heat and stir chocolate pieces and shortening over med-low heat until smooth.
12. Dip cooled cookies partway into chocolate mixture; let stand until chocolate sets.
13. To store-layer cookies between waxed paper in an airtight container; cover.
14. Store at room temperature for up to 1 week or freeze undipped cookies for up to 3 months; thaw cookies; dip in chocolate mixture.
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