Chocolate Dip Cappuccino Shortbread

Submitted by LeeAnn

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

 

• Ready In: 20mins
• Ingredients: 7
• 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.

Reviews

[moxie]

This is a really wonderful and tasty recipe, with the chocolate and coffee being a nice sharp flavor contrast to the rich buttery dough. I did not have a lot of luck shaping these elegantly, so I pressed most of the dough into a 9x13 pan, baked it, then sprinkled chocolate chunks over the top and put it back in the oven for just a minute or two. When the chocolate started to glisten, I spread it over the top, then cut the chocolate-topped shortbread into squares. Really a delcious recipe, thank you.

 

[elle00]

I have made these for years now and it's true everyone loves them and requests them over and over. My frustration is that I just can't get a nice bean shape that holds. This year I may try as Moxie suggests and bake them in a 9x13 pan melting chocolate on top.

 

[barbpaul]

Everyone loves these. I have made them several times - always a big hit.

 

[gibblet]

These cookeis are soooo good! I made them with instant espresso powder and they had wonderful taste and texture. Thank you so much for the yummy recipe.