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Cappuccino Flats

Cappuccino Flats

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Michele Prenovost

A sliced cookie that has a nice chocolate, cinnamon and coffee taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 55 servings

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Nutrition

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  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 25 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together flour, cinnamon, and salt.
  2. In a large bowl, cream together 1/2 cup shortening, butter, white sugar, and brown sugar until light and fluffy. Beat in coffee mixture, melted chocolate, and egg. Stir in the flour mixture. Cover, and chill for 1 hour, or until dough is no longer sticky. Shape dough into two rolls, 7 inches long. Wrap, and chill for at least 6 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices. Place on ungreased cookie sheets.
  4. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
  5. In a small heavy saucepan over low heat, melt semisweet chocolate chips and 3 tablespoons shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.
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Reviews

CASEYLEIGH
6
5/31/2003

I made 31 (!) dozen of these cookies for Christmas Cookie exchanges. They have a wonderful, unusual taste and are so easy to make. Instead of dipping the cookie in chocolate, I drizzled on melted white chocolate--the contrast between the dark cookie and the light chocolate was lovely.

ELSKI
3
1/9/2008

I think I'd cut down on the shortening in the chocolate mixture - it didn't seem to harden quite enough for easy storage - and I upped both the coffee and cinnamon because the dough seemed a bit bland. They turned out reasonabley tasty in the end, but not phenomenal.

whatsfordinner
2
12/17/2012

If you like a cookie that is not too sweet, this is a great cookie. Yes, it looks like a fussy recipe, but it's not too much work. I usually mix the dough up one day, wrap it, and then bake it in the next few days when I have time. This is the same recipe in the Taste of Home "Best of Country Cookies" cookbook, a cookbook I will never part with, ever. You can vary the intensity of the coffee flavor by choosing either a dark or light roast instant coffee. I just made these for a cookie exchange and I used two packets from a box of Folgers Fresh Breaks, Black Silk (dark) single serve packets. The coffee flavor really comes through and will be made even better with a thin coat of chocolate. If you like a nice mocha, give this one a try!