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1
Line two baking sheets with parchment paper.
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2
Combine butter, sugar, and salt in a stand mixer. Mix on low speed until the butter and sugar are just combined, (about 2 minutes). Add flour and espresso powder and mix on low speed until the dough has almost pulled together, about 3 minutes. Scrape bowl often, don't over mix.
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3
On a lightly floured surface roll the dough to about 1/4 inch thick. Using a heart-shaped cookie cutter (or any shape you please!), cut out shapes, and transfer to parchment-lined baking sheets. Press remaining scraps of dough together, roll it out, and cut more cookies. If the dough becomes sticky, refrigerate it briefly. Once all cookies are cut, refrigerate the baking sheets for at least 20 minutes.
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4
Preheat oven to 300 degrees F. Place oven racks in the upper and lower thirds of the oven. Bake cookies for 20 minutes, or until the edges turn golden. For even baking, swap positions of the sheets after 10 minutes. Cool on a rack.
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5
While cookies are cooling, prepare the dipping sauce. Melt chocolate and shortening in a double boiler, stirring until smooth. Dip half of each cookie into the chocolate. Or drizzle choclate over the cookies. Let dry on parchment paper at room temperature.
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6
Enjoy!
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7
Note: Regular instant coffee will work instead of the espresso powder, but the flavor will not be as strong.
