Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat butter and sugar on medium-high until smooth and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg, vanilla and espresso powder. Beat until combined, 1 minute.

Reduce mixer speed to low. Add flour and salt. Beat until incorporated, 1 to 2 minutes. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don't have a cookie press, use a leveled tablespoon to scoop rounds onto baking sheets.) Press cookies out onto prepared baking sheets at least 1" apart.

Bake cookies until edges are very lightly brown, 7 to 9 minutes. Let cool on baking sheets 5 minutes, then transfer cookies to a wire rack to cool completely. To a microwave-safe bowl, add chocolate. Microwave until melted, 1 to 2 minutes, in 30-second intervals, stirring between intervals. Dip half of cookies in melted chocolate. Place dipped cookies on a parchment-lined baking sheet. Let set 15 minutes. Store in an airtight container at room temperature for up to 5 days.

Source: Hannaford fresh Magazine, December 2024