Cookie Recipes
Cappuccino Flats
Yield: about 55 cookies
Ingredients
- 2 squares unsweetened chocolate
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon instant coffee crystals
- 1 teaspoon water
- 1 egg
- 1 1/2 cups semisweet chocolate chips
- 3 tablespoons shortening
Instructions
- In a heavy small saucepan, heat and stir chocolate until melted. Remove from the heat and let cool slightly.
- Meanwhile, stir together flour, cinnamon and salt.
- In a large mixing bowl beat shortening and butter until softened. Add sugar and brown sugar and beat until fluffy.
- Stir coffee crystals into water until dissolved. Add coffee mixture, melted chocolate and egg to butter mixture and beat well. Add flour mixture and beat until well mixed.
- Cover and chill about 1 hour or until easy to handle.
- Shape into two 7 inch rolls.
- Wrap and chill for at least 6 hours or overnight.
- Heat oven to 350 degrees F.
- Cut into 1/4 inch slices. Place on an ungreased stone or cookie sheet.
- Bake for 10 to 12 minutes or until edges are firm and lightly browned.
- Remove and cool.
- In a heavy small saucepan heat chocolate pieces and 3 tablespoons shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on wax paper to cool until chocolate is set.
- Store in a tin.