2 c. flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. shortening
1/2 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 tbsp. double strength espresso
1 egg
2 squares unsweetened chocolate, melted and cooled
1 1/2 c. chocolate chips
3 tbsp. shortening

In a medium bowl, combine first three ingredients.

In a large bowl, beat shortening and butter until soft. Add sugars and mix well. Add espresso, egg and chocolate. Fold in flour mixture.

Cover and refrigerate 2 hours. When chilled, shape into two rolls. Seal in plastic wrap and chill overnight.

The next day, cut into 1/2-inch slices.

Bake at 350°F on ungreased cookie sheets for 10-12 minutes. Remove and cool on wire racks.

Melt chocolate chips and shortening over low heat. Dip 1/2 of each cookie into chocolate mixture. Place on waxed paper to cool and set.

Submitted by: Roberta Peregrine