Cappuccino Flats Cookie Recipe
2 oz. unsweetened chocolate
2 C. flour
1 t. ground cinnamon
1/4 t. salt
1/2 C. plus 1 1/2 T. solid vegetable shortening (divided)
1/2 C. (1 stick) butter
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 T. instant coffee
1 t. water
1 1/2 C. semisweet chocolate chips
Heat unsweetened chocolate in microwave just until melted; cool slightly.
In separate bowl, sift together flour, cinnamon and salt. In large bowl, beat the 1/2 cup shortening and butter until softened. Add sugars and beat until fluffy. In separate bowl, dissolve coffee crystals in water.
Add coffee mixture, egg and melted chocolate to butter mixture and beat well. Gradually add flour mixture and combine thoroughly. Cover and chill in bowl about 1 hour. Shape into two 7-inch rolls, wrap with wax paper and chill several hours, or overnight.
Cut into 1/4-inch slices and place on un-greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until edges are firm. Allow cookies to cool completely on baking rack.
Over low heat, melt chocolate chips and remaining 11/2 tablespoons shortening. Dip one half of each cookie into the chocolate sauce and placed on waxed paper until the chocolate has set. Makes about 50 cookies. Can be stored in the freezer. net,stockfood