Best Cappuccino Flats Recipes

CAPPUCCINO FLATS

Steps:

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

CAPPUCCINO FLATS

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

GLUTEN-FREE CAPPUCCINO FLATS

Steps:

• In small bowl, mix Bisquick mix and cinnamon. In another small bowl, dissolve instant coffee in water. In large bowl, beat butter, granulated sugar, brown sugar, egg and dissolved coffee with electric mixer on low speed until blended. Add melted chocolate and Bisquick mixture; mix just until soft dough forms. Refrigerate 1 hour.
• Place half the dough on 16-inch length of waxed paper. Use waxed paper to shape dough into a roll, 5 inches long and 2 inches in diameter. Wrap in waxed paper. Repeat with remaining half of dough. Refrigerate about 1 hour or until firm.
• Heat oven to 300°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
• Bake 9 to 10 minutes or until set. Cool 5 minutes on cookie sheet. Carefully remove to cooling rack. Cool 30 minutes before dipping.
• In small shallow microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute or until softened; stir until smooth. Dip half of each cookie into chocolate, allowing excess to drip back into dish. Place on waxed paper; let stand about 30 minutes or until chocolate is set.

CAPPUCCINO FLATS

Steps:

• In a mixing bowl, cream butter, shortening, and sugars.
• Dissolve coffee in warm water; add to creamed mixture with egg and melted chocolate.
• Mix well.
• Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky).
• Shape into two 6-1/2-inch rolls; wrap each in plastic wrap.
• Refrigerate for 4 hours or until firm.
• Unwrap and cut into 1/4-inch slices.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 350 F.
• for 10-12 minutes or until firm.
• Remove to wire racks to cool.
• In a small saucepan over low heat, melt chocolate chips and shortening.
• Dip each cookie halfway; shake off excess.
• Place on waxed paper to harden.

CAPPUCCINO FLATS

Steps:

• To prepare cookies: In a large bowl, whisk together flour, cinnamon and salt, and reserve. In a double-boiler over gently simmering water (or in a microwave oven), melt unsweetened chocolate. Remove from heat and cool slightly. In a small bowl, combine coffee crystals and 1 teaspoon water, and stir until dissolved. In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add sugar and brown sugar, and beat until light and fluffy, about 2 minutes. Add melted chocolate, coffee mixture and egg, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour. When dough is easy to handle, divide in half and shape into logs about 7 inches long and 1 inch in diameter. Wrap dough logs in plastic wrap and refrigerate at least 6 hours or overnight. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Unwrap dough and, using a sharp knife, trim off uneven ends. Cut dough into 1/4-inch slices and place cookies 1 inch apart on prepared baking sheets. Bake until edges are firm and lightly browned, about 10 to 12 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely. To prepare icing: In a double boiler over gently simmering water (or in a microwave oven), melt semisweet chocolate and shortening, whisking to combine. Remove from heat and let mixture cool for a few minutes. Dip one half of each cookie into chocolate mixture, sliding the back of the cookie on the edge of the pan to remove excess chocolate. Place cookies on wax paper until chocolate sets.

GLUTEN FREE CAPPUCCINO FLATS

Steps:

• In small bowl, mix Bisquick mix and cinnamon. In another small bowl, dissolve instant coffee in water. In large bowl, beat butter, granulated sugar, brown sugar, egg and dissolved coffee with electric mixer on low speed until blended. Add melted chocolate and Bisquick mixture; mix just until soft dough forms. Refrigerate 1 hour.
• Place half the dough on 16-inch length of waxed paper. Use waxed paper to shape dough into a roll, 5 inches long and 2 inches in diameter. Wrap in waxed paper. Repeat with remaining half of dough. Refrigerate about 1 hour or until firm.
• Heat oven to 300°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
• Bake 9 to 10 minutes or until set. Cool 5 minutes on cookie sheet. Carefully remove to cooling rack. Cool 30 minutes before dipping.
• In small shallow microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute or until softened; stir until smooth. Dip half of each cookie into chocolate, allowing excess to drip back into dish. Place on waxed paper; let stand about 30 minutes or until chocolate is set.

CAPPUCCINO FLATS RECIPE

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 4-1/2 dozen.

CAPPUCCINO FLATS

Steps:

• Melt 1 cup chocolate chips on high in microwave 1 minute or more; stir till smooth. While that cools slightly, beat 1/2 cup shortening and butter until soft. Add brown sugar and 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. Mix in flour, cinnamon, and salt. Cover, and chill about 1 hour. Shape into 2 (7-inch) rolls. Wrap, and chill overnight. Cut into 1/4-inch slices, and bake on ungreased sheet in 350° oven for 10-12 minutes. Cool on racks. Melt 1 1/2 cups chocolate chips and 3 tablespoons shortening in microwave, stirring occasionally. Dip 1/2 of each cookie into chocolate mixture. Place on racks until set. Editor's Extra: Use white and/or dark chocolate bark for thicker coating.