Espresso Shortbread

By tlshinnick

Ingredients

• 1/2 pound cold, unsalted butter
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 1/4 cups flour
• 2 tablespoons finely ground espresso beans
• 9 ounces semisweet chocolate -- chopped
• 1 tablespoon vegetable shortening

Preparation

Step 1

Combine butter, sugar and salt until the butter combines with sugar but
isn't perfectly smooth.

Add flour and espresso and mix until dough just pulls together.

Press into a square or round log and refrigerate.

Cut into cookies and place on baking sheet. Cook for 7-9 minutes at 375
or until barely brown.

When cool, melt chocolate and shortening until smooth.

Dip each cookie halfway and put on parchment to harden, about two hours.