2 squares unsweetened chocolate
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup shortening
1/2 cup butter
1/2 cup sugar (white)
1/2 cup packed brown sugar
1 tablespoon instant coffee crystals
1 teaspoon water
1 1/2 cups semisweet chocolate pieces
3 tablespoons shortening
In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler. 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 with electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. Dissolve the instant coffee crystals in the water. Add coffee mixture, melted chocolate and egg to butter mixture, 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. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet and bake at 350 for 8 or 9 minutes. 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. Dip one half of each cookie into chocolate mixture. Place on waxed paper until chocolate is set. Makes about 55.
1 cup softened margarine
1/2 cup sugar
2 tsp vanilla
1/8 tsp salt
2-1/4 cups flour
1/4 cup cocoa (preferably Dutch process)
In large bowl, cream butter, sugar, vanilla, and salt till fluffy. Gradually stir in flour until blended. Gather into ball. Divide ball in half. With hands or wooden spoon work cocoa into half till well blended. Divide each half into quarters. Shape each quarter to 1/2″ thick rope, using lightly floured hands if necessary. Place a chocolate and a white roll next to each other, then a white roll on the chocolate, and a chocolate roll on the white. Press lightly to form a compact roll. Repeat with remaining dough. Wrap
rolls airtight. Chill several hours or overnight. Cut in 3/16″ slices. Place 1/2″ apart on lightly greased cookie sheet. Bake in preheated (350 degree) oven 12 minutes or until white dough turns golden. Yield: 6 dozen
3 cups sifted all-purpose flour
1 1/4 cups unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups (3 sticks) unsalted butter
2 1/2 cups sifted confectioners’ sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
Heat oven to 350F. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks.
2 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
4 ounces semi-sweet chocolate, melted and cooled
3 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
3 ounces white chocolate, finely chopped
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. In another bowl, beat butter and sugar until creamy, about 2 minutes with an electric mixer. Beat in egg, 4 ounces of melted chocolate, and vanilla. Gradually beat in flour mixture until blended. Divide dough in half. Shape each half into a roll 2″ in diameter. Wrap rolls in waxed paper and freeze for 4 hours or until very firm. Preheat oven to 350F. Line two baking sheets with foil and coat them with cooking spray. Cut dough into 1/4″ slices. Arrange 1″ apart on prepared baking sheets. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute then transfer to wire racks to cool completely. Repeat process until all cookies are baked. To decorate the cookies, place the chopped milk chocolate in one small zip-lock baggie and the white chocolate in another. Microwave on high 1 minute or until chocolate is melted. Knead until smooth. Snip off a tiny corner of each bag and drizzle chocolate over cookie. Let cookies stand until chocolate is firm, about an hour.