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