Instructions: White chocolate and coffee cookies

• For this recipe I used a Sheridan coffee liqueur but you can also use Amaretto Di Saronno or just vanilla extract, all depends on which scent you want to add to your cookies.
• Combine all the dry ingredients and soft butter in a bowl. Work briefly with your hands until you have a sand-like texture.
  
• Add coffee liqueur or vanilla extract or Di Saronno (Amaretto) and an egg yolk. Work briefly until all the ingredients are well combined. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour.
  
• Preheat the oven to 175 °C. Divide the dough into similar balls (about 10 – 15 grams each) and place them on a baking sheet covered with baking paper and create a long slice in the center (optional, only for decoration) with a knife or a toothpick. Bake for 15 to 17 minutes. The cookies will get large and more flat so remember to leave some space between them.
• Remove from the oven and let them cool down completely. Meanwhile, melt white chocolate over water bath and then dip your cookies. Sprinkle with ground coffee and let the chocolate cool completely.