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