Chocolate Dipped Expresso Shortbread

white chocolate dipped

topped with shiny dragée's

Chocolate Dipped Expresso Shortbread

For the cookies:

1 cup cold unsalted butter, cut into 1/2" pieces

1/2 cup granulated sugar

1/2 tsp. table salt

2 1/4 cups flour

2 tbsp. finely ground expresso beans

For the dipping chocolate:

9 oz. semisweet chocolate, chopped

1 tbs. vegetable shortening

Combine the butter, sugar and salt in a large bowl and mix on low speed until the mixture is combined but not smooth. Add the flour and the ground expresso and mix on low speed until the mixture has pulled together. Do not overmix.

On a lightly floured surface roll out about 1/4" thick. Cut out with your favourite cookie cutters, and place on parchment lined cookie sheets. Refrigerate for at least 30 minutes. Bake in a 300° F. preheated oven for 30 to 60 minutes, until the cookies look dry and have darkened slightly. Cool on racks.

Melt chocolate and shortening together over simmering water, stirring until smooth. Dip half of each cookie into the chocolate and set them on parchment until the chocolate has set up.

Makes about 7 dozen, 1 1/2" cookies.

I used melted white chocolate to dip my cookies into.