Cappuccino Flats

Cappuccino Flats

19

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

6 h 50 m servings 97 cals
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Original recipe yields 55 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 25 Ratings

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Most helpful positive review

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 mel...

Most helpful critical review

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...

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 mel...

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...

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...

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

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 NescafeĀ® iced coffee syrup and a te...

A nice change from plain chocolate cookies, I added 1 tsp vanilla and halved the cinnamon, I also used cocoa and butter (1 tbsp butter and 3 tbsps cocoa for 1 square) for the unsweetened squares...

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 ...

I've been making these cookies for years and are a favorite in my family. A couple tips: the cookies are best if not over-cooked. Make sure to slice them a generous 1/4" thickness and bake th...

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 withou...