Cappuccino Flats

As promised earlier this week, here is one of the cookie recipes I made for our open house. This cookie is a coffee-flavored dough that is ultra-rich half-dipped in chocolate. The dough mixes up easily then you refrigerate it to let it set up, shape it into 2 rolls and chill until you are ready to bake. You then simply slice and bake. They are a little time consuming due to the chilling process, but I think they are worth the effort and so pretty dipped in the chocolate.

Cappuccino Flats
2 squares (2 oz.) unsweetened chocolate
2 c. all-purpose flour
1 t. ground cinnamon
1/4 t. salt
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. sugar
1/2 c. packed brown sugar
1 T. instant coffee crystals
1 t. water
1 egg
1 1/2 c. semisweet chocolate pieces
2 T. shortening

• In a heavy small saucepan heat and stir unsweetened chocolate till melted. Remove from the heat and cool slightly. Meanwhile, stir together flour, cinnamon, and salt.
• In a large mixer bowl beat 1/2 c. shortening and butter or margarine till butter is softened. Add sugar and brown sugar and beat till fluffy. Stir coffee crystals into water till dissolved. Add coffee mixture, melted chocolate, and egg to butter mixture and beat well.
• Add flour mixture and beat till well mixed. cover and chill about 1 hour or till easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours or overnight.
• Cut into 1/4-inch slices. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or till edges are firm and lightly browned. Remove and cool.
• In a heavy small saucepan heat chocolate pieces and 3 T. shortening over low heat till melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool till chocolate is set. Makes about 55.

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