Title: Cappuccino Flats
Categories: Cookie
Yield: 50 Servings
| 2 | | Squares unsweetened chocolate |
| 2 | c | Flour |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/2 | c | Shortening |
| 1/2 | c | Butter |
| 1/2 | c | Sugar (white) |
| 1/2 | c | Packed brown sugar |
| 1 | tb | Instant coffee crystals |
| 1 | ts | Water |
| 1 | | Egg |
| GLAZE |
| 1 1/2 | c | Semisweet chocolate pieces |
| 3 | tb | Shortening |
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. (Can also skip chilling and
press through a spritz cookie press) 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.