Friday, March 13, 2015

Cappuccino Flats

2 squares unsweetened chocolate
2 cup flour
1 tsp cinnamon
½ cup shortening
½ cup butter
½ cup sugar
1 tablespoon instant coffee
1 tsp water
1 egg
Parchment paper
Dipping chocolate for cooled cookies:
1 ½ cup semisweet chocolate
3 tablespoon shortening

Mix shortening, butter, sugar until combined. Melt unsweetened chocolate and mix into batter. Add coffee with water and chocolate extract. Beat in egg. Add dry ingredients until evenly combined. Place dough in parchment paper in a 1 inch diameter. Refrigerate dough for 3 hours or overnight. Slice 1/3 inch and place on cookie sheet. Dip cooled cookie into chocolate.

Bake in 350 degree oven for 8-9 minutes. 

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