2 squares 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 brown sugar, packed
1 tablespoon instant coffee crystals
1 teaspoon water
1 1/2 cups semisweet chocolate chips
3 tablespoons shortening
In a heavy small saucepan, heat and stir chocolate until melted. Remove from the heat and cool slightly. Meanwhile, stir together flour, cinnamon and salt. In a large mixing bowl beat shortening and butter until softened. Add sugar and brown sugar and beat until fluffy.
Stir coffee crystals into water until dissolved. Add coffee mixture, melted chocolate and egg to butter mixture and beat well. Add flour mixture and beat until well mixed. Cover and chill about 1 hour or until easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours or overnight.
Preheat oven to 350 degrees F.
Cut into 1/4 inch slices. Place on an ungreased stone or cookie sheet. Bake for 10 to 12 minutes or until edges are firm and lightly browned. Remove and cool.
In a heavy small saucepan heat chocolate pieces and 3 tablespoons shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on wax paper to cool until chocolate is set. Store in a tin.
Makes about 55 cookies.