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Gluten Free Cappuccino Flats

These cookies taste like luxury! Coffee and chocolate together in a delicate dipped cookie.

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Prep Time 1 hr 10 min
Total Time 3 hr 40 min
Servings 40

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

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Directions

1 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.
2 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.
3 Heat oven to 300°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
4 Bake 9 to 10 minutes or until set. Cool 5 minutes on cookie sheet. Carefully remove to cooling rack. Cool 30 minutes before dipping.
5 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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 140
Calories from Fat: 80),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 105mg; 105%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 8g 8% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/10/2013 9:33:33 PM REPORT ABUSE daisysmom2 said:

Rating:

These were a great addition to my Christmas baking. I made my dough the night before and wrapped and chilled it as directed. But when cutting I made my roll smaller for smaller cookies. Also, I got "tired and lazy" so I spread the chocolate thinly on the top of the cookies. Family loved them. My husband took them to work and the men never remembered that he was gluten free and thought they were regular cookies. Stored well, traveled well.

This reply was: Helpful Inspiring

Posted 12/15/2012 11:42:12 AM REPORT ABUSE daisysmom2 said:

Rating:

So sorry, I forgot to mention that any cookies that broke..I saved and made cookie "crumbs" for other desserts since I can't find "gluten free" graham crackers that we like here. And these are cheaper. And too good to waste.

This reply was: Helpful Inspiring

Posted 12/15/2012 11:33:53 AM REPORT ABUSE daisysmom2 said:

Rating:

My husband loves these! My first batch was good, but when I did the second batch I made the cookies smaller. I also, did not have the patience to dip them all, so I bought chocolate candy melts and just spread a small amount on the entire top. They store very well also.

This reply was: Helpful Inspiring