2 sq. (2 oz.) unsweetened chocolate
2 c. flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. shortening
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar, packed
1 tsp. instant coffee mixture
1 tsp. water
1 egg
1 1/2 c. semi-sweet chocolate pieces
3 tbsp. shortening

Melt unsweetened chocolate and cool. Stir together flour, cinnamon and salt. Beat 1/2 cup shortening and butter until softened. Add sugar and brown sugar; beat until fluffy. Stir coffee crystals in water until dissolved. Add coffee, melted chocolate and egg to butter mixture; beat well. Add flour mixture and beat well. Cover and chill about 1 hour. Shape into two 7 inch rolls. Wrap and chill at least 6 hours or overnight. Cut into 1/4 inch slices. Bake on ungreased cookie sheet for 10-12 minutes at 350 degrees.

Heat chocolate pieces and 3 tablespoons shortening over low heat until melted. Dip one half of each cookie in mixture. Place on waxed paper to cool until set. Makes 55 cookies.