I know that you know that I am nothing if not a copy cat! And these cookies were inspired by some cookies that Mr. C picked up on our last visit to Trader Joes. We don’t have a Trader Joes in our area so when we are in Seattle and have a little extra time on our hands we hit the closest TJs to load up on some of our favorites. (I love their 100% Greek Kalamata Extra Virgin Olive Oil by-the-way.)

I think I’ve told you before that Mr. C doesn’t have just one sweet tooth. He is blessed with several, so for him to place a couple of packages of cookies or candy in the cart is not uncommon. And usually the cookies or candy can happily sit in either the cookie jar or pantry forever as long as I’m concerned.

But this time, the cookies looked so interesting I just had to give one a try. (Empirical research you see!)

Well I am very happy that I made that decision, because my version of this amazing cookie is to die for. (And yes, I do want a gold star for this one!)

So if you adore coffee and buttery crisp not too sweet shortbread, you are going to love these cookies. And they absolutely could not be easier to make. Dipping the cookies in the white chocolate is a nice touch, but if you are in a hurry, or don’t want to mess around with melting this sometimes difficult ingredient, leave the cookies plain. They are still delicious.

Just be advised: these cookies are habit forming.

• 1 c. (2 cubes) butter, room temperature
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1/4 tsp. salt (if using unsalted butter, add ½ tsp. salt)
• 2 c. all-purpose flour
• 1 T. ground coffee beans (use the grind setting for a French Press)
• 3/4 c. white chocolate chips or equivalent in bulk white chocolate
• 1 scant tsp. Crisco

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. In a separate bowl whisk together the flour and ground coffee beans. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a square about 1 1/2-inch wide.  Refrigerate for 1 hour. Preheat oven to 350 degrees. Unwrap log and using a serrated knife, slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1 inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. (Do not discard the parchment paper at this point.)

When the cookies are completely cool, combine the white chocolate and Crisco and slowly melt together in microwave. When fully melted, whisk together until creamy and smooth. Dip one third of each cookie in the chocolate and place back on the parchment paper covered baking sheet to harden. Store in a tightly covered container. Great with freshly brewed coffee.

Note: Working with white chocolate is not for sissies! When you are melting it, it can appear all smooth and lovely then suddenly form small lumps. It’s like the molecules just can’t bear to be apart. They re-unite faster than re-producing rabbits!