Cappuccino Flats Recipe - Allrecipes.com
Cappuccino Flats Recipe
  • READY IN ABOUT 7 hrs

Cappuccino Flats

Recipe by  

"A sliced cookie that has a nice chocolate, cinnamon and coffee taste."

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Ingredients Edit and Save

Original recipe makes 55 cookies Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    6 hrs 50 mins

Directions

  1. In a medium bowl, stir together flour, cinnamon, and salt.
  2. In a large bowl, cream together 1/2 cup shortening, butter, white sugar, and brown sugar until light and fluffy. Beat in coffee mixture, melted chocolate, and egg. Stir in the flour mixture. Cover, and chill for 1 hour, or until dough is no longer sticky. Shape dough into two rolls, 7 inches long. Wrap, and chill for at least 6 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices. Place on ungreased cookie sheets.
  4. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
  5. In a small heavy saucepan over low heat, melt semisweet chocolate chips and 3 tablespoons shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2003

I made 31 (!) dozen of these cookies for Christmas Cookie exchanges. They have a wonderful, unusual taste and are so easy to make. Instead of dipping the cookie in chocolate, I drizzled on melted white chocolate--the contrast between the dark cookie and the light chocolate was lovely.

 
Most Helpful Critical Review
Jan 09, 2008

I think I'd cut down on the shortening in the chocolate mixture - it didn't seem to harden quite enough for easy storage - and I upped both the coffee and cinnamon because the dough seemed a bit bland. They turned out reasonabley tasty in the end, but not phenomenal.

 

22 Ratings

Mar 23, 2009

Very tender and delicate with a good amount of flavor as is.

 
Jan 05, 2004

I thought this recipe was delicious. I had to make a last minute substitution on the instant coffee as I was unknowingly out. I used 2 tbsp. of french vanilla Nescafe® iced coffee syrup and a teaspoon of finely crushed regular coffee. The next time I make it I probabably won't dip them in the chocolate - maybe just drizzle some white chocolate on. The chocolate coating overpowers the delicate, yummy cookie for me - I've been eating the chocolate half first so I can savory the plain side last!

 
Dec 17, 2012

If you like a cookie that is not too sweet, this is a great cookie. Yes, it looks like a fussy recipe, but it's not too much work. I usually mix the dough up one day, wrap it, and then bake it in the next few days when I have time. This is the same recipe in the Taste of Home "Best of Country Cookies" cookbook, a cookbook I will never part with, ever. You can vary the intensity of the coffee flavor by choosing either a dark or light roast instant coffee. I just made these for a cookie exchange and I used two packets from a box of Folgers Fresh Breaks, Black Silk (dark) single serve packets. The coffee flavor really comes through and will be made even better with a thin coat of chocolate. If you like a nice mocha, give this one a try!

 
Jun 10, 2011

These cookies are amazing! Have made them several times, and they are always great. I added a teaspoon of vanilla, because I thought they needed a bit more flavor. They are always a hit, and eaten up as fast as I make them. You will love these cookies!

 
Aug 07, 2006

Good cookie. I used all margarine for the recipe (instead of shortening/butter) and served with vanilla ice cream. I did not drizzle chocolate on the top but thought they tasted just fine without it.

 
Sep 17, 2003

Delicious. Added more spices (cinnamon, nutmeg). Have also made using molasses instead of coffee.

 

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Nutrition

  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 25 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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