1/2cupbutter or margarine,
1/2cupbrown sugar, firmly packed,
1tablespooninstant coffee crystals,
1 1/2cupsemi-sweet chocolate pieces,
1Stir unsweetened chocolate in a small saucepan over low heat until melted.
2Remove from heat and cool slightly.
3In a small bowl, stir together flour, cinnamon, and salt.
4In a large bowl, beat 1/2 cup shortening and butter with an electric mixer on medium speed until mixture is softened.
5Add sugar and brown sugar, beating until fluffy.
6Dissolve instant coffee crystals in water and add to melted chocolate mixture.
7Add to sugar mixture.
8Add egg and beat well.
9Add flour mixture and beat until well mixed.
10Cover and chill about 1 hour or until firm enough to handle.
11Shape into two 7-inch rolls.
12Wrap and chill for at least 6 hours or overnight.
13Cut into 1/4-inch slices and place on ungreased cookie sheet.
14Bake in a 350 degree oven for 10 to 12 minutes.
15Remove cookies to wire rack and allow to cool completely.
16In a small saucepan, heat and stir semi-sweet chocolate pieces and 3 tablespoons shortening over low heat until thoroughly melted.
17Dip half of each cookie into glaze.
18Place on waxed paper until set.
19Melt white chocolate pieces in a heat-proof bowl over hot, not simmering, water until thoroughly melted.
20Place melted chocolate in a sealable sandwich bag and snip one corner.
21Decorate cookies with designs as desired
No Nutritional Information Available