Cappuccino Flats

coffee and cinnamon slice-and-bake cookies, half-dipped in chocolate

Makes 55 cookies · 100 kcal per serving

Ingredients

• 240 g all purpose flour
• 85 g unsweetened chocolate
• 100 g white sugar
• 106 g brown sugar
• 113 g butter
• 96 g shortening
• 50 g egg
• 6 g instant coffee
• 2.6 g ground cinnamon
• 1.5 g salt
• 5 g water

Method

1. Dough:
2. 1. Melt the unsweetened chocolate and cool slightly.
3. 2. Stir the flour, cinnamon, and salt together.
4. 3. Beat the shortening and butter until softened, then add both sugars and beat until fluffy.
5. 4. Dissolve the coffee in the water and stir it into the chocolate.
6. 5. Beat the chocolate mixture and the egg into the butter mixture, then mix in the flour.
7. 6. Cover and chill 1 h.
8. Shape: Shape into two 7-in rolls, wrap, and chill 6 h or overnight.
9. Bake: Cut into ¼-in slices and bake on an ungreased sheet at 350°F / 180°C for 10–12 min. Cool.
10. Coating: Melt the chocolate chips with the shortening, dip half of each cookie, and set on waxed paper until the chocolate sets.

Source and attribution

Better Homes & Gardens Cookie Book, 1989