Mocha Cutouts

Directions

1. 1
   In a bowl, beat butter on medium speed for 30 seconds; add in brown sugar, espresso powder, cocoa powder, and salt; beat until combined, scraping sides of bowl occasionally.
2. 2
   Beat in egg yolk and coffee liqueur.
3. 3
   Beat in as much of the flour as you can with the mixer; stir in remaining flour.
4. 4
   Divide dough in half; chill if necessary, until easy to handle.
5. 5
   Preheat oven to 350.
6. 6
   On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick.
7. 7
   Using 2 1/2- to 3-inch desired-shape cookie cutters, cut out dough.
8. 8
   Place cutouts 1 inch apart on an ungreased cookie sheet.
9. 9
   Bake about 12 minutes or until bottoms are light brown; let stand for 1 minute on cookie sheet.
10. 10
    Transfer to a wire rack and let cool.
11. 11
    In a small saucepan, heat and stir chocolate pieces and shortening over med-low heat until smooth.
12. 12
    Dip cooled cookies partway into chocolate mixture; let stand until chocolate sets.
13. 13
    To store--layer cookies between waxed paper in an airtight container; cover.
14. 14
    Store at room temperature for up to 1 week or freeze undipped cookies for up to 3 months; thaw cookies; dip in chocolate mixture.