Mocha Toffee Crescents

Mocha Toffee Crescents (Adapted from Land O Lakes)

1 teaspoon instant espresso powder
1 tablespoon warm water
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup toffee bits
2/3 cup confectioners' sugar
16 tablespoons unsalted butter, softened
1/2 cup bittersweet chocolate chips
2 teaspoons trans-fat free shortening

Preheat oven to 325 degrees.

In a small bowl, dissolve espresso powder in warm water - set aside.

In a medium bowl, whisk together flour and salt.

In a large mixing bowl, add dissolved espresso, butter and confectioners' sugar. Beat together until creamy. Add the dry ingredients and mix just until combined. Stir in toffee bits.

Shape heaping teaspoonfuls of dough into crescents and place on parchment lined baking sheets.

Bake just until set and the cookies have not taken on any color, about 13 to 15 minutes. Remove and let sit for 1 to 2 minutes on the baking sheet before carefully moving them to a wire rack to cool completely.

In a small saucepan over low heat, melt together chocolate and shortening, stirring often. Dip each end of the cookie into the mixture and place on piece of parchment until set.

Makes about 42 cookies.

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