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Cappuccino Flats

2 squares unsweetened chocolate
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup shortening
1/2 cup butter
1/2 cup sugar (white)
1/2 cup packed brown sugar
1 tablespoon instant coffee crystals
1 teaspoon water
1 egg

1 1/2 cups semisweet chocolate pieces
3 tablespoons shortening

In a small heavy saucepan heat and stir unsweetened chocolate until
melted over hot water in a double boiler. Remove from heat and cool
slightly. Meanwhile stir together flour, cinnamon, and salt. In a
large mixer bowl beat 1/2 cup shortening and butter with electric
mixer on medium speed until butter is softened. Add the sugar and
brown sugar and beat until fluffy. Dissolve the instant coffee
crystals in the water. Add coffee mixture, melted chocolate and
egg to butter mixture, beat well. Add flour mixture and beat until
well mixed. Cover and chill about 1 hour or until easy to handle.
Shape into two 7 inch rolls. Wrap and chill for at least 6 hours
or overnight. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet and bake at 350 for 8 or 9 minutes. Remove to wire rack to
cool. In a small heavy saucepan heat and stir semisweet chocolate
pieces and 3 tablespoons shortening over low heat until melted.
Dip one half of each cookie into chocolate mixture. Place on waxed
paper until chocolate is set. Makes about 55.


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