| 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
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