Recipe For Cooking Cappuccino Flats

Toaster Oven Cookies :: Drop Cookies

Cappuccino Flats

2 squares unsweetened chocolate
2 C. flour
1 tea. ground cinnamon
1/4 tea. salt
1/2 C. vegetable shortening
1/2 C. butter or margarine
1/2 C. sugar
1/2 C. brown sugar, packed
1 Tbsp. instant coffee crystals
1 tea. water
1 egg
1 1/2 C. semisweet chocolate chips
3 Tbsp. vegetable shortening

In a heavy sm. saucepan, heat and stir chocolate until melted. Remove from the heat and cool slightly. Meanwhile, stir together flour, cinnamon and salt. In a lrg. mixing bowl beat vegetable shortening and butter until softened. Add sugar and brown sugar and beat until fluffy.

Stir coffee crystals into water until dissolved. Add coffee mixture, melted chocolate and egg to butter mixture and beat well. Add flour mixture and beat until well mixed. Cover and chill about 1 hr. or until easy to handle. Shape into two 7-in. rolls. Wrap and chill for at least 6 hr. or overnight.

Preheat oven to 350 degrees F.

Cut into 1/4 in. slices. Place on an unprepared stone or cookie sheet. Bake for 10 to 12 min. or until edges are firm and lightly browned. Remove and cool.

In a heavy sm. saucepan heat chocolate pieces and 3 Tbsp. vegetable shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on wax paper to cool until chocolate is set. Store in a tin.

Makes approximately 55 cookies.