Chocolate Dipped Mocha Rounds

Ingredients

• Servings: 5
• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon water
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

Recipe

• melt unsweetened chocolate squares in a heavy saucepan. cool slightly.
• in a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. add the sugar and brown sugar and beat until fluffy.
• dissolve the instant coffee crystals in the water. add the melted chocolate, egg and coffee to the butter mixture and beat well.
• stir flour, cinnamon and salt together and add to the butter mixture. cover and chill about 1 hour or until easy to handle.
• shape into two 7-inch long rolls. wrap in plastic wrap and chill for at least 6 hours or overnight.
• preheat oven to 350 degrees f.
• cut into 1/4-inch slices and place on an ungreased cookie sheet. bake for 10-12 minutes. remove to a wire rack and cool.
• melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. dip on half of each cookie into the chocolate mixture. place on waxed paper until the chocolate is set.