Ingredients for about 7 dozen 1 1/2-inch cookies

• 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 cups flour
• 2 tablespoons finely ground espresso coffee beans

For the dipping chocolate:

• 9 ounces semisweet chocolate, chopped
• 1 tablespoon vegetable shortening

Combine the butter, sugar, and salt in a stand mixer bowl. Mix on low speed until teh butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t overmix. Roll and cut

To bake:
Preheat oven to 300°F and bake until the top looks dry and the color has darkened slightly (about 30 min.)

Put chocolate and shortening in a small bowl. Melt in microwave until just about melted. Still pieces of chocolate in bowl that should melt as soon as stirred. Dip half of each heart into the chocolate and set on cooling rack to dry.