Coffee Butter Cookies (Print Version)

# Ingredients:

→ Dough

01 - 6 g (1 tbsp) instant coffee
02 - 10 g (1 tbsp) hot water
03 - 50 g (1/2 cup) icing sugar
04 - 110 g (1/2 cup) softened unsalted butter
05 - 25 g (1/2) large beaten egg
06 - 140 g (1 1/4 cup) all-purpose flour
07 - 15 g (2 tbsp) cornstarch
08 - 1/2 tsp ground cinnamon

→ Decoration

09 - Melted dark chocolate for dipping
10 - Chopped pistachios for sprinkling

# Instructions:

01 - Dissolve the instant coffee granules in hot water and allow it to cool slightly.
02 - Beat the softened unsalted butter with the icing sugar using an electric mixer until light and fluffy.
03 - Incorporate the beaten egg into the butter mixture until completely combined.
04 - In a separate bowl, whisk together the flour, cornstarch, and ground cinnamon.
05 - Mix the cooled coffee into the butter mixture until well combined.
06 - Gradually fold the dry ingredients into the wet mixture until a smooth dough forms.
07 - Transfer the cookie dough into a piping bag fitted with a star tip.
08 - Pipe the dough onto a parchment-lined baking tray in your desired shapes.
09 - Place the tray of piped cookies in the freezer for 5-10 minutes to help them retain their shape during baking.
10 - Bake in a preheated oven at 175°C (350°F) for 8 minutes until lightly golden at the edges.
11 - Once completely cooled, dip one side of each cookie in melted dark chocolate and sprinkle with chopped pistachios.

# Notes:

01 - Chilling the piped cookies before baking helps them maintain their detailed shapes.
02 - For the best texture, allow cookies to cool completely before decorating with chocolate.

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