Cappuccino Flats

By gstark

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee granules, dissolved in 1 teaspoon water
• We prefer using instant espresso coffee (such as the Medaglia D’oro brand, available at most supermarkets) instead of instant coffee crystals.
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 egg
• FROSTING
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

Details

Servings 55
Preparation time 15mins
Cooking time 410mins
Adapted from allrecipes.com

Preparation

Step 1

In a medium bowl, stir together flour, cinnamon, and salt.

In a large bowl, cream together 1/2 cup shortening, butter, white sugar, and brown sugar until light and fluffy. Beat in coffee mixture, melted chocolate, and egg. Stir in the flour mixture. Cover, and chill for 1 hour, or until dough is no longer sticky. Shape dough into two rolls, 7 inches long. Wrap, and chill for at least 6 hours.

Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices.(Thinner rather than thicker) Place on ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
FROSTING
In a small heavy saucepan over low heat, melt semisweet chocolate chips and 3 tablespoons shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.