Chocolate-Dipped Espresso Shortbread Cookies

PG tested

Using fresh-ground coffee gives a sophisticated edge to these adorable cookies, while half-dipping them in chocolate makes for a nice compromise between ease of execution and an impressive appearance. I didn't get quite as many cookies out of the recipe as the Fine Cooking editors -- closer to 60 than 84 -- but that's still a lot of cookies with relatively little effort.

-- China Millman

• For the cookies
• 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/2 teaspoon table salt
• 10 ounces (2 1/4 cups) unbleached, all-purpose flour (During very dry winter months I recommend reducing flour by 1/4 cup)
• 2 tablespoons finely ground espresso coffee beans
• For the dipping chocolate
• 9 ounces semisweet chocolate, chopped
• 1 tablespoon vegetable shortening

Line 2 [I used 3] baking sheets with parchment. With a stand mixer bowl fitted with the paddle attachment or in a large mixing bowl, combine the butter, sugar and salt. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add flour and ground espresso and mix on low, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't over mix.

On a lightly floured surface, roll the dough to about 1/4 inch thick; aim for uniform thickness to ensure even baking. Using a 11/2-inch heart-shaped (or similar sized) cookie cutter, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. Arrange the cookies on the prepared baking sheets and refrigerate until well chilled, at least 20 minutes.

Heat the oven to 300 degrees. Bake the cookies until the tops look dry and the color has darkened slightly, 30 to 60 minutes depending on how golden you like them. For the most even baking, swap the position of the baking sheets and rotate them. Let the cookies cool on a rack before dipping them.

To dip cookies, set a sheet of parchment or waxed paper on a work surface. Put the chocolate and shortening in a small heatproof bowl and set the bowl over a pan of simmering water. Melt the chocolate, stirring, until smooth and warm; don't let it get hot. Dip half of each cookie into the chocolate, set on the parchment, and let cool at room temperature, about 2 hours.

Makes about 84 11/2 inch heart-shaped cookies.

-- Adapted from "Absolutely Chocolate: Irresistible Excuses to Indulge" from the Editors of Fine Cooking (Taunton Press, $29.95)

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