Saw a recipe for Cappuccino chocolate cookies and thought I would give them a try.
I made the first batch with the amount of instant coffee called for and the next batch with about half of the instant coffee. We all liked the ones with less coffee except for Bettie’s daughter who is a coffee fiend.
I dipped some in melted chocolate, and left some plain. The ones we liked best I put a small amount of melted chocolate on the cookies and spread it out with a knife. They don’t look as nice, but also are not so chocolate tasting. Any way they are a good cookie. The texture is nice, and like all icebox cookies they can be kept in the refrigerator or freezer and baked when you want fresh cookies.
I found them quite soft to work with and put the dough on a piece of wax paper and chilled in the refrigerator so as not to add too much flour when forming rolls. Then left the rolls to chill until the next day. Also watch the baking time so they do not become too hard. Two of the cookies with ice cream in between would also be good. Keep in mind the chilling times and they are easy to make. I did chill again to set the chocolate when I dipped them.
Cappuccino Icebox Cookies
2 ounces unsweetened (baking) chocolate melted and set aside
2 cups all purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
½ cup softened butter
½ cup shortening
½ cup white sugar
½ cup brown sugar packed
1 Tablespoon instant coffee (or ½ tablespoon to taste)
1 teaspoon water
Crystal sugar to roll cookie rolls in
Combine flour, cinnamon and salt. In mixer bowl beat butter and shortening until combined. Add sugars and beat until fluffy. Dissolve coffee in the one teaspoon of water and add to mixer bowl. Add the melted chocolate and egg, beat well.
Add the flour mixture and beat until combined.
Turn out and divide in half. Chill until easy to handle. Carefully roll into rolls about 10 to 11 inches long. Roll in Crystal sugar, pressing lightly to adhere. Wrap tightly in plastic wrap, twisting ends. Turn once in awhile to keep round or square if you like.
Chill rolls overnight or several days. If freezing let thaw before using. Cut into ¼ inch thick slices and bake on parchment lined pan. Double pan (place one cookie sheet in another) and bake for 14 to 16 minutes until the cookies are set. Let cool on cookie sheet for five minutes and then on wire rack until cool.
If dipping in chocolate, melt 4 ounces of milk chocolate chips and one tablespoon of shortening in microwave on medium power for one to two minutes or in a bowl over warm water. Dip ends, or tops in warm chocolate and let harden on parchment paper. You can also use the chocolate and frost with a table knife.