Cappuccino Flats
Ingredients
2 squares unsweetened chocolate
2 cup flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup shortening
1/2 cup butter
1/2 cup sugar (white)
1/2 cup packed brown sugar
1 tbsp instant coffee crystals
1 tsp water
1 egg
GLAZE
1 1/2 cup semisweet chocolate pieces
3 tbsp shortening
Preparation
In a small heavy saucepan heat and stir unsweetened chocolate until
melted over hot water in a double boiler. Remove from heat and cool
slightly. Meanwhile stir together flour, cinnamon, and salt. In a
large mixer bowl beat 1/2 cup shortening and butter with electric
mixer on medium speed until butter is softened. Add the sugar and
brown sugar and beat until fluffy. Dissolve the instant coffee
crystals in the water. Add coffee mixture, melted chocolate and egg
to butter mixture, 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. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet and bake at 350 for 8 or 9 minutes. Remove to wire rack to
cool. In a small heavy saucepan heat and stir semisweet chocolate
pieces and 3 tablespoons shortening over low heat until melted. Dip
one half of each cookie into chocolate mixture. Place on waxed paper
until chocolate is set. Makes about 55.
Servings: 50
|
