| Return to Icebox Cookies
2 squares (2 ounces) unsweetened chocolate
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup shortening
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon instant coffee crystals
1 teaspoon water
1 and 1/2 cups semisweet chocolate pieces
3 tablespoons shortening
-In a heavy small saucepan heat and stir unsweetened chocolate till melted. Remove from heat and cool slightly. Meanwhile, stir together flour, cinnamon, and salt.
-In a large mixer bowl beat 1/2 cup shortening and butter or margarine till butter is softened. Add sugar and brown sugar and beat till fluffy. Stir coffee crystals into water till dissolved. Add coffee mixture, melted chocolate, and egg to butter mixture and beat well.
-Add flour mixture and beat till well mixed. Cover and chill about 1 hour or till easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours or overnight.
-Cut into 1/4 inch slices. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or till edges are firm and lightly browned. Remove and cool.
-In a heavy small saucepan heat chocolate pieces and 3 tablespoons shortening over low heat till melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool till chocolate is set. Makes about 55 cookies.