Recipes and Cooking Little Dippers 4.2 (5) 1 Review Two ingredients that seem to intensify when paired up are chocolate and coffee. Already terrific turns to spectacular when you decorate with gold luster dust to bring these cookies to another level. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 10 mins Stand Time: 1 hr Total Time: 1 hr 55 mins Servings: 48 Ingredients 2 ¼ cup all-purpose flour ¼ cup unsweetened cocoa powder ¼ teaspoon salt ¾ cup butter, softened 1 cup sugar 1 egg 1 tablespoon instant espresso coffee powder 8 ounce sweet baking chocolate, chopped 2 teaspoon shortening Edible gold luster dust (optional) Directions Combine flour, cocoa, and salt in a medium bowl; set aside. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally. Beat in egg and espresso powder. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture (dough will be crumbly). Use your hands to form the dough into a ball. Divide dough in half. Preheat oven to 350F. Roll each half of the dough to 1/4-inch thickness on a lightly floured surface. Cut out shapes using a 2-1/2-inch star-shape cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are firm. Transfer to wire racks and let cool. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power about 2 minutes or until melted and smooth, stirring three times. Dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl. Place cookies on parchment or waxed paper; let stand about 1 hour or until set. If desired, brush luster dust on chocolate. Makes 48 cookies. Tips Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Rate it Print