Cappuccino flats (Cookies)

 

About 4 dozens

• ½ cup butter or margarine, softened
• ½ cup shortening
• ½ cup sugar
• ½ cup packed brown sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon warm water
• 1 egg
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1½ cups semisweet chocolate chips
• 3 tablespoons shortening

1. In a mixing bowl, cream butter, shortening and sugars.
2. Dissolve coffee in water ; add to creamed mixture with egg and melted chocolate ; mix well.
3. Combine flour, cinnamon and salt ; gradually add to creamed mixture (dough will be sticky).
4. Shape into two 6½-inch rolls ; wrap each roll in plastic wrap : refrigerate for 4 hours or until firm.
5. Unwrap and cut into ¼-inch slices ; place 2 in. apart on ungreased baking sheets.
6. Bake at 350F (180C) for 10-12 minutes or until firm ; remove to wire racks to cool.
7. In a small saucepan over low heat, melt chocolate chips and shortening.
8. Dip each cookie halfway ; shake off excess.
9. Place on waxed paper to harden.

BON APPÉTIT