2005-12-16

2 squares (2 ounces) unsweetened chocolate
2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup shortening
1/2 cup margarine or butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tbsp. instant coffee crystals
1 tsp. water
1 egg
1 1/2 cups semisweet chocolate pieces
3 tbsp. shortening

In a small heavy saucepan heat and stir unsweetened chocolate till melted. Remove from the heat and cool slightly. Meanwhile, stir together flour, cinnamon, and salt.

In a large mixer bowl beat 1/2 cup shortening and margarine or butter with an electric mixer on medium speed till margarine is softened. Add the sugar and brown sugar and beat till fluffy. Dissolve the instant coffee crystals in water. Add coffee mixture, melted chocolate, and egg to margarine mixture; beat well.

Add flour mixture and beat till well mixed. Cover and chill about 1 hour or till easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours or overnight.

Cut into 1/4 inch slices. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Remove to a wire rack and cool.

In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat till melted. Dip on half of each cookie into chocolate mixture. Place on waxed paper till the chocolate is set. Makes about 45.