Coffee Shortbread Dipped in Chocolate
1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
2 teaspoons instant coffee powder
1/4 cup cream
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup semisweet chocolate chips
2 tablespoons sugar
2 tablespoons water
3/4 cup finely-chopped nuts
In a large bowl, cream butter and sugar together until well blended. Dissolve coffee powder in cream; add to butter mixture and mix well. In a small bowl, combine flour, baking powder and salt and blend into butter mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.
Shape dough into fingers about 3 inches long and bake on an ungreased cookie sheet at 375° F. for 12 to 15 minutes or until firm. Cool on a rack.
In a double boiler or in a glass bowl placed over a saucepan of boiling water (don't allow water to touch the bowl), melt chocolate, 2 tablespoons sugar and water together over very low heat, stirring and taking care not to burn the chocolate. Dip one end of each cookie into chocolate and then into chopped nuts. Set on a rack until chocolate hardens.
Variation for cookie stamps:
Shape dough into small walnut-sized balls, place on ungreased cookie sheet and press down with cookie stamp. Bake at 350° F. for 12 to 15 minutes or until firm. Cool on a rack. Dip face of cookie (with the design) into chocolate (omit nuts). Or use a paint brush to paint chocolate onto the design of the cookie.
Adapted from The Best 50 Shortbreads by Barbara Karoff, © 1995 Bristol Publishing