Cappuccino Cookies

Cappuccino Cookies 6 tablespoons instant cappuccino coffee, such as Folgers French Vanilla 1 tablespoon hot water 1 cup unsalted butter, softened 1 egg yolk, lightly beaten 2 cups All-Purpose Flour 1 pinch salt 6 ounces vanilla chocolate disk, softened, such as Wilton’s 1 tablespoon unsweetened cocoa, for dusting In small bowl, mix instant cappuccino with water to form a paste. In mixer, blend butter until whipped. Add sugar and beat together until light and fluffy. Mix in egg yolk and cappuccino paste. Sift together flour and salt into the butter/sugar/cappuccino mixture. Stir on low speed until mixed. Shape mixed dough into 2 balls and wrap in plastic wrap. Chill at least 30 minutes, or overnight. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Unwrap cookie dough. Roll out to approximately 1/4-inch thick. Cut with cookie cutter. (Ray used 2 1/2 inch circles with ridges). Place on baking sheets. Bake 10-12 minutes or until just evenly browned. Let cool for 10 minutes. Place chocolate disk into small microwave-safe bowl. Heat at 50 percent power in 30 second intervals and stir until melted and smooth. Spread the chocolate evenly over the cookies, about 3-4 at a time, dusting each lightly with cocoa. Cool until set. Makes approximately 30 cookies.