These cookies are wonderful with after dinner coffee!

Mocha Cookies

1/2 cup butter, softened
1/2 cup packed light brown sugar
2 t. instant espresso powder
2 t. cocoa powder
dash of salt
1 egg yolk
1 T coffee liqueur (you can substitute strong coffee)
1 1/2 cups all-purpose flour
3/4 cup semisweet chocolate pieces
1 T shortening

Cream butter in mixing bowl for 30 seconds.  Add brown sugar, espresso powder, 
cocoa powder and a dash of salt. Beat till combined, scraping sides as needed.  Beat
in egg yolk and coffee liqueur.  Beat in as much flour as you can with the mixer.  Stir
in remaining flour with a wooden spoon.

Chill dough.  (Instead, I immediately rolled mine 
between two sheets of parchment paper - using my 
doboard - and then chilled it for about 15 minutes)

Heat oven to 350 degrees.  Roll  to 1/4 inch thickness.  
Cut dough with desired cookie cutters.  Place on 
ungreased cookie sheet and bake 12 minutes or until 
bottoms are lightly browned.  Cool on cookie sheet for 
1 minute.

Combine chocolate pieces and shortening in a heavy 
saucepan; stir over medium-low heat until melted.  
(I put mine in a bowl and put it in the microwave for 
about a minute)

Dip a part of each cookie in chocolate mixture and allow to dry on rack.

I made an espresso drizzle using a cup of confectioner's sugar, 1/2 t. meringue powder, 
1/2t. espresso powder and enough strong coffee to thin it to a drizzle consistency.  Then I 
drizzled.

This recipe made about 40 mini cookies.

Store cookies at room temp for up to a week.