Cappuccino Cookies

Ingredients

• 4 ounces semi sweet chocolate 
• 1 cup unsalted butter, room temperature 
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar 
• 1 egg 
• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water 
• 2 cups all purpose flour 
• 1 teaspoon ground cinnamon 
• 1/8 teaspoon ground nutmeg 
• 1/4 teaspoon salt 

Method

Place 2 ounces of chocolate in a microwave - proof bowl or in top of a double boiler. 
Microwave on medium high or heat over hot water, stirring until melted and smooth. 
Set aside. Cream butter on medium speed until light, about 2 minutes. Increase speed to high; add sugars and egg. Continue beating until mixture is smooth. Stir in coffee and melted chocolate; mix well. Blend in flour, cinnamon, nutmeg and salt. Shape dough into 2 logs, each about 2 inches in diameter. 
Cover with plastic wrap.  Refrigerate 45 minutes.  Preheat oven to 350° F. Lightly grease cookie sheets. Cut 1/4 inch thick slices from logs of dough. Transfer cookies to cookie sheets. Bake 8 to 10 minutes or until cookies are firm to the touch and a light golden brown on the bottom. Remove cookies to wire racks to cool. Melt the remaining chocolate. 
Using a spoon, drizzle chocolate over cookies. Let chocolate harden before serving cookies. You can also drizzle cookies with white chocolate. 

Submitted by: Laura Slieman