Mocha Cutouts

• 12 cup butter, softened
• 12 cup packed light brown sugar
• 2 teaspoons instant espresso powder
• 2 teaspoons cocoa powder
• salt, a dash
• 1 egg yolk
• 1 tablespoon coffee liqueur
• 1 12 cups all-purpose flour
• 34 cup semisweet chocolate piece
• 1 tablespoon shortening

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

butter, brown sugar, espresso powder, cocoa powder, salt, egg yolk, coffee liqueur, flour, chocolate piece, shortening

Taken from www.food.com/recipe/mocha-cutouts-443513 (may not work)