Little Dippers

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon instant espresso coffee powder
• 8 ounces sweet baking chocolate, chopped
• 2 teaspoons shortening
• edible gold luster dust (optional)

Recipe

• 1 combine flour, cocoa, and salt in a medium bowl; set aside.
• 2 beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds.
• 3 add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally.
• 4 beat in egg and espresso powder.
• 5 beat in as much of the flour mixture as you can with the mixer.
• 6 stir in any remaining flour mixture (dough will be crumbly).
• 7 use your hands to form the dough into a ball. divide dough in half.
• 8 preheat oven to 350°f
• 9 roll each half of the dough to 1/4-inch thickness on a lightly floured surface.
• 10 cut out shapes using a 2-1/2-inch star-shape cookie cutter.
• 11 place 1 inch apart on ungreased cookie sheets.
• 12 bake for 10 to 12 minutes or until edges are firm.
• 13 transfer to wire racks and let cool.
• 14 microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power about 2 minutes or until melted and smooth, stirring three times.
• 15 dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl.
• 16 place cookies on waxed paper; let stand about 1 hour or until set.
• 17 if desired, brush luster dust on chocolate.
• 18 makes 48 cookies.
• 19 to store:.
• 20 place cookies in layers separated by pieces of waxed paper in an airtight container; cover. store at room temperature for up to 3 days or freeze for up to 3 months. thaw cookies, if frozen, before serving.