Gluten Free Cappuccino Flats Recipes

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.