Espresso and chocolate-coated toffee bits flavor these crescent-shaped cookies.
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1 teaspoon instant espresso or coffee granules
1 tablespoon warm water
1 cup Land O Lakes® Butter, softened
2/3 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup milk chocolate English toffee bits
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
Combine espresso mixture, butter and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low sped until well mixed. Stir in toffee bits.
Shape heaping teaspoonfuls of dough into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake 13-17 minutes or until set but not browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Dip ends of each cookie in melted chocolate.
Heat oven to 325°F. Dissolve espresso granules in warm water in small bowl.
Cookies can be rolled in powdered sugar when warm, and again when cool instead of dipping in chocolate.