| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Squares (2 oz.) unsweetened chocolate |
| 2 |
c |
Flour |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Packed brown sugar |
| 1 |
tb |
Instant crystals coffee |
| 1 |
ts |
Water |
| 1 |
|
Egg |
| 1 1/2 |
c |
Semisweet chocolate bits |
| 3 |
tb |
Shortening |
INSTRUCTIONS
1. In heavy small saucepan, heat & stir unsweetened chocolate until melted.
Remove from heat & cool slightly. Meanwhile, stir together flour, cinnamon,
and salt.
2. In a large mixer bowl, beat 1/2 cup shortening and butter until butter
is softened. Add sugars adn beat till fluffy. Stir coffee into water until
dissolved. Add coffee mixture, melted chocolate & egg to butter mixture &
beat well.
3. Add flour mixture and beat till well mixed. Cover and chill about 1
hour. Shape into two 7-inch rolls. Wrap & chill for at least 6 hrs. or
overnite.
4. Cut into 1/4 inch slices. Place on an ungreased cookie sheet. Bake at
350 degrees for 10 to 12 minutes or until edges are firm and lightly
browned. Remove & cool.
5. In a small pan, heat chocolate pieces and 3 Tbl. shortening over low
heat until melted, stirring occasionally. Dip half of each cook into
chocolate mixture. Place on waxed paper to cool until chocolate is set.
These cookies look great for the holidays and are wonderful with either a
cup of coffee or (my preference) a glass of good red wine.
Posted to FOODWINE Digest 17 Dec 96
From: Kathy Dell <kdell@FLUTE.AIX.CALPOLY.EDU>
Date: Tue, 17 Dec 1996 13:56:59 -0800
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”