Cappuccino Flats - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon instant coffee granules
1 teaspoon water
1 egg
2 (1 ounce) unsweetened chocolate squares, melted and cooled
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
3 tablespoons shortening

Preparation

In a mixing bowl, cream butter, shortening, and sugars.
Dissolve coffee in warm water; add to creamed mixture with egg and melted chocolate.
Mix well.
Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky).
Shape into two 6-1/2-inch rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-inch slices.
Place 2-inches apart on ungreased baking sheets.
Bake at 350 F.
for 10-12 minutes or until firm.
Remove to wire racks to cool.
In a small saucepan over low heat, melt chocolate chips and shortening.
Dip each cookie halfway; shake off excess.
Place on waxed paper to harden.