Cappuccino Cookie Recipe


2 oz. unsweetened chocolate
2 cup flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup plus 1-1/2 tblsp. solid vegetable shortening (divided)
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. instant coffee crystals
1 tsp. water
1 egg
1-1/2 cups semi-sweet chocolate chips


Melt unsweetened chocolate in microwave on low heat; cool slightly.

In separate bowl, sift together flour, cinnamon and salt.

In large bowl, beat 1/2 cup shortening and butter until softened. Add sugars and beat until fluffy.

In separate bowl, dissolve coffee crystals in water.

Add coffee mixture, egg and melted chocolate to butter mixture and beat well. Gradually add flour mixture and combine thoroughly.

Cover and refrigerate about 1 hour.

Shape dough into two 7-inch rolls. Wrap with wax paper and refrigerate overnight.

Preheat oven to 350 degrees.

Cut dough into 1/4-inch slices and place on ungreased cookie sheet.

Bake at 350 for 10 to 12 minutes or until edges are firm.

Allow cookies to cool completely on baking rack.

Over low heat, melt chocolate chips and remaining 1-1/2 tablespoons shortening.
Dip half of each cookie into chocolate sauce; place on waxed paper until chocolate has set.

Yield:  About 50 cookies.

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