CAPPUCCINO FLATS
(food processor recipe, but can be adapted)

2 oz. unsweetened chocolate
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 Tablespoon instant espresso powder or instant coffee powder
1 teaspoon water
1 egg
1 1/2 teaspoons semi-sweet chocolate chips

In a small dish, melt chocolate in microwave at 50% power until just melted; reserve. Insert metal blade into food processor. Process flour, cinnamon and salt to combine, about 15 seconds; remove from bowl and reserve.(Unless you have an extra work bowl, like I do, very cool!) Place shortening and margarine in work bowl and process to combine, about 15 seconds, scraping bowl as necessary. Add both sugars to work bowl and process to combine well. Add espresso powder to work bowl with melted chocolate and egg; process to combine, about 10 seconds. Add flour mixture and pulse to incorporate, about 4 pulses. (Do not over-process) Transfer dough onto a sheet of waxed paper or plastic wrap and freeze for 10 minutes. Divide dough in half. Shape each half into a 7-inch long roll. Wrap in waxed paper for plastic wrap and freeze again for at least an hour. (May be frozen until ready to use). Preheat oven to 350. Cut rolls into 1/4-inch thick slices. Place slices on ungreased cookie sheet and bake until edges are firm and slightly browned, about 10-12 minutes. Cool on cookies sheet 10 minutes; then transfer cookies to a wire rack to cool completely. In a small dish, heat chocolate chips in microwave oven at 50% power until just melted. Stir well to blend. Dip edge of each cookie in chocolate mixture, covering about 1/2 of cookie. Place on waxed paper to cool until chocolate is set.