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1
In a bowl, beat butter on medium speed for 30 seconds; add in brown sugar, espresso powder, cocoa powder, and salt; beat until combined, scraping sides of bowl occasionally.
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2
Beat in egg yolk and coffee liqueur.
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3
Beat in as much of the flour as you can with the mixer; stir in remaining flour.
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4
Divide dough in half; chill if necessary, until easy to handle.
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5
Preheat oven to 350.
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6
On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick.
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7
Using 2 1/2- to 3-inch desired-shape cookie cutters, cut out dough.
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8
Place cutouts 1 inch apart on an ungreased cookie sheet.
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9
Bake about 12 minutes or until bottoms are light brown; let stand for 1 minute on cookie sheet.
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10
Transfer to a wire rack and let cool.
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11
In a small saucepan, heat and stir chocolate pieces and shortening over med-low heat until smooth.
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12
Dip cooled cookies partway into chocolate mixture; let stand until chocolate sets.
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13
To store--layer cookies between waxed paper in an airtight container; cover.
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14
Store at room temperature for up to 1 week or freeze undipped cookies for up to 3 months; thaw cookies; dip in chocolate mixture.
