| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
French |
|
36 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Light brown sugar, packed |
| 3/4 |
c |
Shortening — butter |
|
|
Flavored |
| 2 |
tb |
Brewed coffee — cold |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 1 3/4 |
c |
All-purpose flour |
| 1 |
tb |
French roast coffee beans |
|
|
Finely ground |
|
|
Or espresso coffee beans |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Baking soda |
| 1 1/2 |
c |
Semisweet chocolate chips |
| 1/2 |
c |
Milk chocolate chips |
| 1/2 |
c |
Walnuts — coarsely chopped |
| 36 |
|
Chocolate kisses — |
|
|
Unwrapped |
INSTRUCTIONS
Preheat oven to 375 degrees; place sheets of foil on countertop for cooling
cookies. Place the brown sugar, shortening, coffee and vanilla extract in
a large bowl. Beat on medium speed of an electric mixer until blended. Add
the egg; beat well. Combine the flour, ground coffee, salt and baking
soda. Add to the shortening mixture; beat on low speed just until blended.
Stir in the chocolate chips and walnuts. Drop the dough by rounded
measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake
one baking sheet at a time for 8 to 10 minutes, or until the cookies are
lightly browned and just set. Do no overbake. Place 1 candy in the center
of each cookie. Cool for 2 minutes on the baking sheet. Remove the cookies
to the foil to cool completely. Penny Halsey (ATBN65B).
Recipe By : Crisco Cookies for a Year of Celebrations
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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