Makes about 50 cookies
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on low speed until the mixture becomes pale and fluffy.
Add the egg and vanilla and mix until combined.
In a separate bowl, whisk together the flour, instant coffee powder, salt, baking powder, cinnamon, and lemon zest. Add the flour mixture to the butter mixture and mix until everything is just combined.
Transfer the dough to a lightly floured surface, shape it into 1-by-3-inch sticks, and transfer the cookies to the lined baking sheet. Bake for about 10 minutes, or until the cookies just begin to turn light brown on their bottom edges. Remove the cookies from the oven and transfer them to a cooling rack to cool completely.
Line another baking sheet with waxed paper. Have the melted chocolate in one bowl and the chopped nuts, if using, in another. Dip one end of each cookie into the chocolate, and then either dip it into the chopped nuts or place a whole nut half on top of the chocolate. Place each cookie on the lined baking sheet and let the chocolate set fully, about 30 minutes.
Store them in an airtight container in a cool, dry place for up to 1 week, or in the freezer for up to 1 month, with a sheet of parchment or waxed paper between each layer.
PAYARD COOKIES copyright © 2015 by François Payard. Photographs copyright © 2015 by Rogério Voltan. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.