2 sqs. (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. packed brown sugar
1 tbsp. instant coffee
1 tsp. water
1 egg
1 1/2 c. chocolate chips
3 tbsp. shortening

In small saucepan heat and stir unsweetened chocolate until melted. Remove from heat cool slightly. Stir together flour, cinnamon, and salt. In large bowl beat 1/2 cup shortening and butter until softened. Add sugar and brown 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. Add flour mixture and beat until well mixed. Cover and chill about 1 hour or until easy to handle. Shape into 2 (7 inch) rolls. Wrap and chill for at least 6 hours. Cut into 1/4 inch slices. Place on an ungreased cookie sheet.

Bake at 350 degrees for 10 to 12 minutes or until edges are firm. Remove and cool. In a small saucepan heat chocolate chips and 3 tablespoons shortening over low heat until melted. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 55.