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Cappuccino Flats
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cappuccino Flats

Date Added: January 04, 2014
These look great on a dessert tray for guests and are best when chilled so that chocolate stays firm. A nice variation would be to use dark chocolate; the color is rich looking and the taste is not as sweet.

Ingredients:

2 Unit Unsweetened Chocolate in pieces
2 Cups Flour whole wheat
1 Teaspoon Cinnamon ground
1/4 Teaspoon Salt to 1 ts
1/2 Cup Shortening melted
1/2 Cup Butter small lump
1/2 Cup Sugar
1/2 Cup Brown Sugar firmly p
1 Tablespoon Instant Coffee
1 Teaspoon Water Heated To 105F
1 Unit Egg Lg
1 1/2 Cups Semisweet Chocolate
3 Tablespoons Shortening melted
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Directions:

1. In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler.

2. Remove from heat and cool slightly. Meanwhile stir together flour, cinnamon, and salt.

3. In a large mixer bowl beat 1/2 cup shortening and butter with electric mixer on medium speed until butter is softened.

4. Add the sugar and brown sugar and beat until fluffy.

5. Dissolve the instant coffee crystals in the water.

6. Add coffee mixture, melted chocolate and egg to butter mixture, beat well.

7. Add flour mixture and beat until well mixed.

8. Cover and chill about 1 hour or until easy to handle.

9. Shape into two 7 inch rolls. Wrap and chill for at least 6 hours or overnight.

10. Cut into 1/4 inch slices. Place on an ungreased cookie sheet and bake at 350 for 8 or 9 minutes.

11. Remove to wire rack to cool. In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat until melted.

12. Dip one half of each cookie into chocolate mixture.

13. Place on waxed paper until chocolate is set.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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