Shelly's Recipe

CHOCOLATE-DIPPED ESPRESSO SHORTBREAD COOKIES

Category: Cookies

For the cookies
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 teaspoon table salt
10 ounces (2 1/4 cups) unbleached, all-purpose flour (During very dry winter months I recommend reducing flour by 1/4 cup)
2 tablespoons finely ground espresso coffee beans

For the dipping chocolate
9 ounces semisweet chocolate, chopped
1 tablespoon vegetable shortening

Line 2 [I used 3] baking sheets with parchment. With a stand mixer bowl fitted with the paddle attachment or in a large mixing bowl, combine the butter, sugar and salt. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add flour and ground espresso and mix on low, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't over mix.

On a lightly floured surface, roll the dough to about 1/4 inch thick; aim for uniform thickness to ensure even baking. Using a 11/2-inch heart-shaped (or similar sized) cookie cutter, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. Arrange the cookies on the prepared baking sheets and refrigerate until well chilled, at least 20 minutes.

Heat the oven to 300 degrees. Bake the cookies until the tops look dry and the color has darkened slightly, 30 to 60 minutes depending on how golden you like them. For the most even baking, swap the position of the baking sheets and rotate them. Let the cookies cool on a rack before dipping them.

To dip cookies, set a sheet of parchment or waxed paper on a work surface. Put the chocolate and shortening in a small heatproof bowl and set the bowl over a pan of simmering water. Melt the chocolate, stirring, until smooth and warm; don't let it get hot. Dip half of each cookie into the chocolate, set on the parchment, and let cool at room temperature, about 2 hours. Makes about 84 1 1/2 inch heart-shaped cookies.