Cappuccino Flats

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 2 oz Chocolate, unsweetened
  • 1 1/2 cups Chocolate chips, semisweet
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 11/16 cup Shortening
  • 1/2 cup Sugar

• Drinks

  • 1 tbsp Instant coffee granules

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 tsp Water

Found on tasteofhome.com

Description

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon warm water
• 1 large egg
• 2 ounces unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• GLAZE:
• 1-1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

Directions

• Directions In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 4-1/2 dozen. Originally published as Cappuccino Flats in Best of Country Cookies 1999, p91 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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