Cappuccino Flats

If you like coffee, cinnamon and chocolate..this 'gourmet cookie' is for you! Ever since I discovered this recipe I have been making them for my cookie trays every Christmas. They are not difficult to make but you do need to be careful when you pack them in containers for freezing that they lay flat and have a waxed paper lining between layers, otherwise the chocolate tends to get a bit smudged... I find that it works better if I freeze them on a large pan and then pack them in containers. But smudged or not they are delicious!
I found this recipe in..Best of Country Cookies.

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar, packed
1 tbsp instant coffee granules
1 tsp warm water
1 egg
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 cups flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups semisweet chocolate chips
3 tbsp shortening

1. Cream butter, shortening and sugars
2. Dissolve coffee in warm water and add to creamed mixture
3. Add egg and melted chocolate and mix well
4. Combine flour, cinnamon, salt and gradually add to the creamed mixture. (Dough will be sticky)
5. Shape into two 6" rolls, wrapping each roll in waxed paper
6. Refrigerate for 4 hrs or until firm
7. Unwrap and cut into 1/4" slices and place 2" apart on ungreased baking sheets
8. Bake at 350º for 10 to 12 min or until firm
9. Remove cookies from pan and place on a cooling rack

Chocolate dip:
1. Melt chocolate chips and shortening on low heat in a small saucepan.
2. Dip each cookie halfway, shake off excess chocolate.
3. Place on waxed paper to harden.

Yields 3 1/2 doz cookies (or flats as they are called)