Ingredients for about 7 dozen
- 1 1/2-inch cookies2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 2 tablespoons finely ground espresso coffee beans
For the dipping chocolate:
- 9 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable shortening
Instructions
In the bowl of a stand mixer, combine the butter, sugar, and salt. Mix on low speed for 1–2 minutes, just until the butter and sugar come together—it doesn’t need to be perfectly smooth.
Add the flour and ground espresso. Continue mixing on low, scraping down the sides of the bowl as needed, until the dough starts to come together, about 3 minutes. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Roll it out to about ¼ inch thick. Use a heart-shaped cookie cutter to cut out cookies and place them on a parchment-lined baking sheet.
Preheat the oven to 300°F (150°C). Bake the cookies for about 30 minutes, or until the tops look dry and the edges are slightly golden.
Place the chocolate and shortening in a small microwave-safe bowl. Heat in short bursts, stirring in between, until mostly melted. Let the residual heat melt any remaining chocolate pieces as you stir.
Dip half of each heart-shaped cookie into the chocolate, then place on a cooling rack or parchment paper to set.