cookie monsters love this shit

Chocolate Dipped Cappuccino Shortbread Recipe

4 tsps. (20 mL) instant coffee, crushed
1 cup (250 mL) butter, at room temperature
½ cup (125 mL) sugar
½ tsp. (2 mL) vanilla
1 ¾ cups (425 mL) all-purpose flour (maybe slightly more)
¼ cup (50 mL) cornstarch
6 ounces dipping chocolate, melted *

In large bowl, cream together butter and sugar. Beat in
instant coffee and vanilla. Sift flour and cornstarch together.
Stir into butter mixture. Mould into an oval shape, the shape
of coffee beans, using one tablespoon of dough for each
cookie and place on cookie sheet. Using the back of a knife,
press an indent about 1/8-inch (2.5 mm) deep, lengthwise,
across the top of each cookie. Bake at 325 degrees F (160C)
for 15 minutes. Place on wire rack to cool. When cool, dip
both ends of cookies in chocolate. Place on baking sheet
lined with was paper and refrigerate to harden.

* The dipping chocolate we used comes from Save-on-Foods (west coast version of Dominion) which we buy in the bulk food department. The chocolate comes in round wafers about 1/2-inch in diameter. We used the dark chocolate ones. Mmmm...dark chocolate.

If you're not much of a baker, print this off and slide it over to your mom. She'll hook it up.