Cappuccino Flats

Cappuccino Flats

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  • ½ C butter or margarine, softened
  • 3 T shortening
  • ½ C Pioneer® Sugar
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 1 T instant coffee granules
  • 1 tsp. water, warm
  • 1 egg
  • 1 oz. unsweetened chocolate, melted & cooled
  • 2 C all-purpose flour
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • 1 ½ C semi-sweet chocolate chips
  • ½ C shortening


  1. In a mixing bowl, cream together butter, shortening, Pioneer® Sugar and Pioneer® Golden Light Brown Sugar. Dissolve coffee in water; add to creamed mixture, add egg and melted chocolate. Mix well.
  2. In a separate bowl combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6 ½-inch rolls; wrap each in plastic wrap and refrigerate for 4 hours or until firm.
  3. Remove dough and unwrap and cut into ¼-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.
  4. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway and shake off excess. Place on waxed paper to harden.
**From the Kitchen of: Charlene Bosquet of Saginaw, MI.
Cappuccino Flats
8 votes, 2.75 avg. rating (56% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.