(This recipe is from the Best of Country Cookies cookbook.)1/2 c butter or margarine, softened
1/2 c shortening
1/2 c sugar
1/2 c packed brown sugar
1 Tbsp instant coffee granules
1 tsp warm water
1 egg
2 squares (1 oz each) unsweetened chocolate, melted and cooled
2 c flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 c semi-sweet chocolate chips
3 Tbsp shortening
In a mixing bowl, cream butter, shortening, and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon, and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6 1/2" rolls; wrap each in plastic wrap. Refrigerate for 4 hrs or til firm. Unwrap and cut into 1/4" slices. Place 2: apart on ungreased baking sheets. Bake at 350 for 10-12 min or til firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden. Makes about 4 1/2 dozen.
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