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1
Combine flour, cocoa, and salt in a medium bowl; set aside.
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2
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds.
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3
Add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally.
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4
Beat in egg and espresso powder.
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5
Beat in as much of the flour mixture as you can with the mixer.
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6
Stir in any remaining flour mixture (dough will be crumbly).
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7
Use your hands to form the dough into a ball. Divide dough in half.
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8
Preheat oven to 350u00b0F
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9
Roll each half of the dough to 1/4-inch thickness on a lightly floured surface.
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10
Cut out shapes using a 2-1/2-inch star-shape cookie cutter.
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11
Place 1 inch apart on ungreased cookie sheets.
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12
Bake for 10 to 12 minutes or until edges are firm.
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13
Transfer to wire racks and let cool.
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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.
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15
Dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl.
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16
Place cookies on waxed paper; let stand about 1 hour or until set.
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17
If desired, brush luster dust on chocolate.
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18
TO STORE:.
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19
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.
