| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine; softened, (2 sticks) |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Granulated sugar |
| 3 |
tb |
Instant espresso coffee (dry) |
| 2 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Heat oven to 300 degrees. Mix margarine, sugars and coffee in large bowl
with spoon until blended. Stir in flour and salt (dough may be slightly
dry). Roll about 1/4-inch thick on floured surface. Cut into desired
shapes, about 1 1/2x1 inch. Place on ungreased cookie sheet. Bake 20 to 25
minutes or until set. Immediately remove from cookie sheet; cool
completely. Drizzle with melted white or semisweet chocolate chips if
desired. Makes about 5 dozen cookies. For milder flavor substitue
international-style instant coffee (dry) for the instant espresso coffee.
NOTES : I found these recipes in the Heritage Newpaper, Detroit MI
Nov.19,1997 'Share a Cookie" section.
Recipe by: News-Herald News Paper Nov.19,1997
Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”