Chocolate Dip Cappuccino Shortbread - cooking recipe

Ingredients

4 teaspoons instant coffee
1 cup butter, room temperature (do not use margarine)
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
1/4 cup cornstarch
4 ounces semisweet chocolate

Preparation

Put instant coffee in a small dish and grind fine with the back of a spoon.
Mix coffee, butter and sugar.
Add vanilla.
Sift dry ingredients then add to the butter mixture.
Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
Bake 325\u00b0F for about 15 minutes or until the edges just start to brown.
Let cool and dip end in melted chocolate.
Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Enjoy.