| 1 | In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler. |
| 2 | Remove from heat and cool slightly. |
| 3 | Meanwhile stir together flour, cinnamon, and salt. |
| 4 | In a large mixer bowl beat ?cup shortening and butter with electric mixer on medium speed until butter is softened. |
| 5 | Add the sugar and brown sugar and beat until fluffy. |
| 6 | Dissolve the instant coffee crystals in the water. |
| 7 | Add coffee mixture, melted chocolate and egg to butter mixture, beat well. |
| 8 | Add flour mixture and beat until well mixed. |
| 9 | Cover and chill about 1 hour or until easy to handle. |
| 10 | Shape into two 7 inch rolls. |
| 11 | Wrap and chill for at least 6 hours or overnight. |
| 12 | Cut into ?inch slices. |
| 13 | Place on an ungreased cookie sheet and bake at 350°F for 8 or 9 minutes. |
| 14 | Remove to wire rack to cool. |
| 15 | In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat until melted. |
| 16 | Dip one half of each cookie into chocolate mixture. |
| 17 | Place on waxed paper until chocolate is set. |
| 18 | Makes about 55. |
