Chocolate Dip Cappuccino Shortbread

"Everyone loves these - I can't seem to make enough."
photo by Virginia L. photo by Virginia L.
photo by Virginia L.
Ready In:
36 cookies




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

Questions & Replies

default avatar
  1. eritzer
    can you freeze those cookies


  1. 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.
  2. 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.
  3. barbpaul
    Everyone loves these. I have made them several times - always a big hit.
  4. 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.


I am a mother of two - girl 9 and boy 5. I am an accounts payable supervisor for a building supply company in B.C., Canada.
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