1/2 cup butter
1 cup sifted icing sugar
1/4 teaspoon salt
2 teaspoon instant coffee
1/4 teaspoon almond extract
2 cups quick cooking rolled oats
2 squares melted chocolate
1/4 cup chocolate shot
Cream butter and sugar until light and fluffy. Add salt, instant coffee and almond extract. Stir until well mixed. Add rolled oats. Chill dough 3 hours. Roll to form small logs. Dip end of cookie into melted chocolate then in chocolate shot. Refrigerate.