Mocha Rounds

Directions

1. 1
   Combine milk and espresso powder in bowl.
2. 2
   Let stand 5 minutes to soften.
3. 3
   Combine sugar and butter in another bowl.
4. 4
   Beat at medium speed, scraping bowl often, until creamy.
5. 5
   Add milk mixture and egg; continue beating until well mixed.
6. 6
   Add 2 ounces melted chocolate; continue beating until well mixed.
7. 7
   Add flour, cinnamon, baking powder and salt; beat at low speed until well mixed.
8. 8
   Divide dough in half; shape each half into 7 1/2-inch long roll.
9. 9
   Wrap each roll in plastic food wrap.
10. 10
    Refrigerate 1- 2 hours or until firm.
11. 11
    Heat oven to 350F.
12. 12
    Cut rolls into 1/4-inch slices with sharp knife.
13. 13
    Place 1 inch apart on ungreased cookie sheets.
14. 14
    Bake 10-12 minutes or until set.
15. 15
    Cool completely.
16. 16
    Place white baking bar and 4 teaspoons shortening in bowl.
17. 17
    Microwave on Medium (50% power) 1 minute; stir.
18. 18
    Continue microwaving, stirring every 10 seconds, until melted and smooth.
19. 19
    Dip cookies into melted white baking bar.
20. 20
    Place onto cooling rack over waxed paper to set.
21. 21
    Let stand 10-15 minutes or until coating is firm.
22. 22
    Place 6 ounces semi-sweet baking chocolate and remaining shortening in bowl.
23. 23
    Microwave on Medium (50% power) 1 minute; stir.
24. 24
    Continue microwaving, stirring every 10 seconds, until melted and smooth.
25. 25
    Dip cookies into melted chocolate, overlapping dark chocolate over white.
26. 26
    Place onto cooling rack over waxed paper; let stand until set.