Emma's Mocha Latte Cookies

By Kathy C.

Found this recipe in Kindle Book by Sandra D. Bricker (Always the Baker, Never the Bride)

Ingredients

• 2 squares (2 ounces) unsweetened chocolate
• 2 cups flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp double-strength espresso
• 1 egg
• 1 1/2 cup semisweet chocolate chips
• 3 Tbsp shortening

Details

Adapted from amazon.com

Preparation

Step 1

Melt chocolate in a small pan, and let cool.

Combine flour, cinnamon & salt in small bowl.

In a large bowl, beat shortening & butter until soft.
Add sugars and mix well.
Add espresso to the butter mixture, and add egg and melted chocolate.
Fold in the flour mixture and mix well.

Cover the bowl and refrigerate for two hours.

Shape the dough into two equal rolls and seal in plastic wrap.
Chill overnight.

Cut the rolls into 1/2-inch slices.

Bake at 350 degrees on ungreased cookie sheets for 10-12 minutes.
Remove and cool.

Heat chocolate chips and shortening over low heat until melted.
Dip 1/2 of each cookie into the chocolate mixture and place on wax paper to cool and set.