Chocolate Dip Cappuccino Shortbread

Everyone loves these - I can't seem to make enough.

• Ready In: 20 mins
• Yields: 36 cookies

Ingredients

• 4  teaspoons instant coffee
• 1  cup butter, room temperature (do not use margarine)
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla
• 1 3⁄4 cups flour
• 1⁄4 cup cornstarch
• 4  ounces  semisweet chocolate

Directions

1. Put instant coffee in a small dish and grind fine with the back of a spoon.
2. Mix coffee, butter and sugar.
3. Add vanilla.
4. Sift dry ingredients then add to the butter mixture.
5. Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
6. Bake 325°F for about 15 minutes or until the edges just start to brown.
7. Let cool and dip end in melted chocolate.
8. Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
9. Enjoy.