Remove the butter from the fridge to bring it to room temperature.
Cut the butter finely into small pieces.
Put the butter and the sugar into a bowl and using an electric mixer beat the butter and the sugar until fluffy.
Add the egg and continue beating.
Sift the flour into this mixture and add the instant cappuccino, too.
With your hands knead the dough until the flour is completely worked up.
Form the dough into a ball and wrap it in saran wrap.
Let it chill in the fridge for 60 minutes.
Before removing the dough from the fridge, preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) upper and lower heat.
To prevent the dough from sticking to your work surface, flour your counter top. Lightly flour your rolling pin and dip your cookie cutters in flour, too.
Get the dough out of the fridge and roll the dough to 5 mm thickness (between 1/8 and 1/4 inches).
You may use your favourite cookie cutters and cut the dough into different shapes. Advice: I use a multi cookie cutting sheet so that I don’t have to roll out the dough as often as with single cookie cutters.
Place the cookies one inch apart on a baking tray lined with parchment paper.
Then place the baking tray on the middle rack in the preheated oven and bake for 10 to 15 minutes until the cutout cookies are set and lightly brown.
Melting the couverture
Chop the couverture into small pieces.
Now add two-thirds of it into a heat resistant-bowl or small pan.
Then fill your boiling pan with water so that it almost comes to the top of your heat resistant-bowl and bring it to a gentle simmer.
Place the heat-resistant-bowl onto the boiling pan. Frequently stir your chocolate until it has melted completely.
Remove your heat resistant-bowl from the heat and let the chocolate cool down for a few minutes.
Now add the remaining chopped chocolate to the melted couverture and continue stirring until the remaining couverture has melted, too.
Finally, the melted couverture has to be tempered, that is to say the heat-resistant bowl is placed onto the boiling pan again to warm it up. But make sure not to overheat it. The temperature should not reach more than 32 degrees Celsius.
Coat a part of each cookie with the melted couverture and decorate it to taste.