Capuccino Flats recipe... as requested

Ingred:

• 1/2 c. butter, softened
• 1/2 c. shortening
• 1/2 c. sugar
• 1/2 c. packed brown sugar
• 1 Tbl. instant coffee granules
• 1 tsp. warm water
• 1 egg
• 2 squares (1 oz. ea.) unsweetened chocolate, melted and cooled
• 2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 & 1/2 c. semisweet chocolate chips
• 3 Tbl. shortening

Directions:

1. In a mixing bowl, cream butter, shortening and sugars. Dissolve coffee in 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-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees 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. YIELD: about 4 1/2 dozen.