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Preheat oven to 300°F.
In small bowl, dissolve espresso in water; set aside. In medium bowl, beat butter, sugar and vanilla. Add flour and espresso mixture; mix until dough is smooth. Chill dough 1 hour.
On floured surface, roll 1/8 in. thick. Cut into 2-1/2" x 1-1/2" rectangles; place on ungreased cookie pan.
Bake 8-10 minutes or until very lightly browned. Cool 5 minutes on pan. Remove to cooling grid; cool completely. If desired, dip in white chocolate.
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