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Gluten-Free Cappuccino Flats
Gluten-Free Cappuccino Flats
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Prep Time:
1 hour 10 minutes
Total Time:
3 hours 40 minutes
Decadent coffee-chocolate dipped cookies for a touch of luxury.
Ingredients:
  • 2 cups Bisquick™ Gluten Free mix
  • 1 teaspoon ground cinnamon
  • 1 tablespoon instant coffee granules or crystals
  • 1 teaspoon hot water
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 oz unsweetened baking chocolate, melted and cooled
  • 1 1/4 cups chocolate chips
  • 1/3 cup shortening
Instructions:
  • Combine Bisquick mix and cinnamon in a small bowl. In another small bowl, dissolve instant coffee in water. In a large bowl, use an electric mixer on low speed to beat butter, granulated sugar, brown sugar, egg, and dissolved coffee until well combined. Stir in melted chocolate and the Bisquick mixture until a soft dough forms. Refrigerate for 1 hour.
  • Divide the dough in half and place one portion on a 16-inch length of waxed paper. Shape the dough into a 5-inch long and 2-inch diameter roll using the waxed paper. Wrap it up and repeat with the other half of the dough. Chill for about 1 hour until firm.
  • Preheat oven to 300°F. Use a sharp knife to slice the dough into 1/4-inch pieces. Arrange the slices 1 inch apart on an ungreased cookie sheet.
  • Bake for 9 to 10 minutes until set. Cool for 5 minutes on the cookie sheet, then transfer carefully to a cooling rack. Allow to cool for 30 minutes before dipping.
  • Place chocolate chips and shortening in a small shallow microwavable bowl. Microwave on High for about 1 minute or until softened. Stir until smooth. Dip half of each cookie into the chocolate, letting the excess drip back into the bowl. Transfer the cookies to waxed paper and allow them to sit for about 30 minutes until the chocolate is set.

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