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| Cappuccino Flats |
"A sliced cookie that has a nice chocolate, cinnamon and espresso taste."
Ingredients :
- 2 cups all-motive flour
- 1 teaspoon ground cinnamon
- 1/four teaspoon salt
- half cup shortening
- half of cup butter
- half cup white sugar
- half of cup packed brown sugar
- 1 tablespoon instant coffee granules, dissolved in 1 teaspoon water
- 2 (1 ounce) squares unsweetened chocolate, melted
- 1 egg
- 1 half cups semisweet chocolate chips
- three tablespoons shortening
Instructions :
| Prep : 15M | Cook : 55M | Ready in : 6H50M |
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- In a medium bowl, stir collectively flour, cinnamon, and salt.
- In a large bowl, cream collectively half of cup shortening, butter, white sugar, and brown sugar till light and fluffy. Beat in espresso aggregate, melted chocolate, and egg. Stir within the flour combination. Cover, and kick back for 1 hour, or till dough is no longer sticky. Shape dough into rolls, 7 inches lengthy. Wrap, and chill for at least 6 hours.
- Preheat the oven to 350 degrees F (a hundred seventy five degrees C). Cut rolls into 1/four inch thick slices. Place on ungreased cookie sheets.
- Bake for 10 to twelve mins in preheated oven. Remove from baking sheets to cool on wire racks.
- In a small heavy saucepan over low heat, soften semisweet chocolate chips and three tablespoons shortening, stirring from time to time till clean. Remove from warmness. Dip half of of each cookie into chocolate combination. Place on waxed paper until the chocolate is set.
Notes :
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