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

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Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
6 hrs 23 mins
total:
6 hrs 50 mins
Servings:
55
Yield:
55 cookies
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Ingredients

55
Original recipe yields 55 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour, cinnamon, and salt.

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  • 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.

  • Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices. Place on ungreased cookie sheets.

  • Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.

  • 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.

Nutrition Facts

97 calories; protein 0.9g 2% DV; carbohydrates 10.5g 3% DV; fat 6.3g 10% DV; cholesterol 7.8mg 3% DV; sodium 25.2mg 1% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/31/2003
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. Read More
(7)

Most helpful critical review

Rating: 3 stars
01/09/2008
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. Read More
(3)
29 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/31/2003
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. Read More
(7)
Rating: 3 stars
01/09/2008
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. Read More
(3)
Rating: 5 stars
03/23/2009
Very tender and delicate with a good amount of flavor as is. Read More
(2)
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Rating: 5 stars
01/05/2004
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! Read More
(2)
Rating: 5 stars
12/17/2012
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! Read More
(2)
Rating: 5 stars
12/15/2010
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 them only until the edges have a slight firmness when touched. They will then cool to a light softness. Secondly if making lots of cookies you'll want to occasionally rewarm the dipping chocolate. This keeps the dipped coating from getting too thick and ovewhelming. I sometimes also dip just an edge in the chocolate rather than half the cookie. This makes just a tease of milk chocolate. Lastly I put the dipped cookies on wax paper and chill them for a bit before storing them. This keeps the dip from sticking when stacking cookies. Read More
(2)
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Rating: 5 stars
06/10/2011
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! Read More
(1)
Rating: 2 stars
10/16/2002
Didn't care for this one at all! Read More
(1)
Rating: 1 stars
12/18/2002
These cookies came out greasy and tasteless. I substituted the chocolate squares with unsweetened cocoa and oil like the side of the can said. Maybe that was the problem. yuk. Read More
(1)