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“Better Homes and Gardens”
1hr 24mins
18 to 24 cookies

Ingredients Nutrition


  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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