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
Heat oven to 325°F. Dissolve espresso granules in warm water in small bowl.
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.
Cookies can be rolled in powdered sugar when warm, and again when cool instead of dipping in chocolate.