LITTLE DIPPERS

Steps:

• 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 350°F
• 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 waxed paper; let stand about 1 hour or until set.
• If desired, brush luster dust on chocolate.
• Makes 48 cookies.
• TO STORE:.
• 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.