Cappuccino Shortbread

Cappuccino Shortbread

Ingredients

4 tsp instant coffee

1 c butter, softened

½ c sugar

½ tsp vanilla extract

1¾ c all-purpose flour

¼ c cornstarch

1/2 c Epicure Belgian Milk Chocolate

DIRECTIONS

Preheat oven to 325 F.

Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.

Using about 1 tbsp size dough, form between palms of both hands into bean shapes. Use the handle of butter knife to make indent to resemble coffee bean. Place on Sheet Pan with Sheet Pan Liner

Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on rack.

Melt chocolate in Prep Bowl in microwave - zap for about 30 sec - stir and if needed add a few more seconds. (Do NOT overcook - chocolate will burn.) Dip end of cookie. Place on sheet lined pan. Set in the freezer for about 5 minutes to set the chocolate. Transfer to airtight container.

Keep in fridge till ready to eat.