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Chocolate Dipped Espresso Cookies




Source of Recipe


Internet


List of Ingredients




1 cup butter (2 sticks)
2/3 cup sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/8 cup coarsely crushed espresso beans

Chocolate Coating:
8 ounces semisweet chocolate
2 ounces unsweetened chocolate



Recipe



In a large mixing bowl, cream the butter and sugar until fluffy. Mix in the egg yolk and vanilla, then flour and salt. Mix until well-combined. Gently stir in the crushed espresso beans.

Place the dough on waxed paper and shape into rolls, approximately 1 1/2-inches in diameter. Chill about 1 hour, or until firm.

Slice the dough into 1/4-inch thick slices. Place the slices on a parchment covered baking sheet and bake in a 350 oven for about 9 minutes, or until the edges are lightly browned. Remove the parchment paper with the cookies on it from the baking sheet and cool completely.
Chocolate Coating: Melt chocolates together in the top of a double boiler over about 1-inch of simmering water. Dip 1/2 of each cookie into chocolate, let cool. Makes 6 to 7 dozen.