Cappuccino Swirls
Chocolatier November 1995

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
9 ounces coffee-flavored Swiss milk chocolate, coarsely chopped

Position a rack in the center of the oven and preheat to 350 degrees F.
In a medium bowl, stir together the flour, cinnamon and salt.
In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter for 30 seconds, until creamy. Beat in the sugar until well combined. Beat in egg and vanilla until well combined. On low speed, gradually beat in the flour mixture just until combined.
Fill a pastry bag fitted with a large open star pastry tip (such as Ateco Nr. 7) with the cookie dough. Holding the tip of the pastry tip close to the baking sheet, slowly pipe 1 1/2-inch rosettes onto the baking sheet, leaving 1 inch between cookies. Bake the cookies for 12 to 13 minutes, or until undersides are lightly browned. Cool the cookies on the baking sheet set on a wire rack for 1 minute.
Using a metal spatula, transfer the cookies to a wire rack and cool completely. Place the cooled cookies on a wax paper-lined baking sheet. Place the chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Dip one-third of a cookie into the melted chocolate. Allow the excess chocolate to drip off. Place the cookie on the baking sheet. Repeat with remaining cookies. Refrigerate 10 minutes or until chocolate is firm. Store the cookies in an airtight container at cool room temperature for up to 5 days. YIELD: approx. 4 dozen cookies