Title: Cappuccino shortbread sails
 Categories: Cookies, Rolled cook
      Yield: 50 Servings
 
MMMMM-------------------------THE COOKIE------------------------------
      2 tb Instant coffee powder
  1 3/4 c  All-purpose flour
      2 tb All-purpose flour
    1/8 ts Baking powder
    3/4 ts Salt
      6 tb Sugar
      3 tb Light brown sugar
      1 ts Ground cinnamon
      1 c  Unsalted butter; cold, cut
           -in 1" cubes
      1 tb Brewed coffee; strong
    1/4 ts Vanilla extract

MMMMM-------------------------THE GLAZE------------------------------
      7 oz Bittersweet chocolate
  1 1/2 c  Toasted almonds; finely
           -chopped
 
  1. Place the instant coffee, flour, baking powder, salt, both sugars,
  and the cinnamon in a food processor and process for 5 seconds.
  
  2. Distribute the butter over the flour mixture, and process until the
  mixture resembles coarse meal, 10 seconds.
  
  3. With the processor running, pour the brewed coffee and vanilla
  through the feed tube and process just until the mixture comes
  together, 45 seconds. Stop the machine once during the mixing to
  scrape the bowl with a rubber spatula.
  
  4. Place the dough between two pieces of plastic wrap, and roll it
  out to form a 10-inch square that is 3/8 inch thick. Slide this
  square onto a baking sheet and refrigerate it for 45 minutes.
  
  5. Preheat the oven to 300 degrees. Line several baking sheets with
  parchment paper, or grease them lightly with vegetable oil.
  
  6. Cut the dough into 25 squares, and then cut each square in half
  diagonally to make triangles.
  
  7. Using a spatula, carefully transfer the triangles to the prepared
  baking sheets, leaving 1-1/2 inches between each cookie. Bake the
  cookies until they are lightly golden and firm to the touch, 25 to 30
  minutes. Transfer the cookies to a rack to cool.
  
  8. Meanwhile, prepare the glaze: Melt the chocolate in the top of a
  double boiler placed over simmering water. Place the almonds in a
  small bowl. When the cookies have cooled, dip the base of each
  triangle about 3/4 inch deep into the chocolate and then into the
  almonds. Set the cookies aside on parchment paper, waxed paper, or
  aluminum foil, and allow them to set for several hours (slide the
  paper onto baking sheets and refrigerate them to speed up the
  process).
  
  9. If you plan to snack on them the first day, place the cookies on a
  plate or simply leave them on the baking sheet. After that, layer the
  cookies in an air-tight container, using plastic wrap, parchment, or
  waxed paper between the layers, and store the container in the
  freezer for up to 2 weeks. Bring the cookies to room temperature
  before eating.
  
  Recipe