Cocoa-and-coffee shortbread hearts, dipped in melted chocolate.
Method
- 1
Combine flour, brown sugar, cocoa, instant coffee and cinnamon; cut in the butter with a pastry blender until it resembles fine crumbs, then knead into a smooth ball.
- 2
Roll the dough on a floured surface to 1/4-inch thick and cut with heart-shaped cutters, 1 inch apart on an ungreased sheet.
- 3
Bake at 325°F for 12 to 15 minutes, until the edges are set.
- 4
Melt the chocolate and shortening together, dip each cookie, and let stand on wax paper until set.
