|1¼ cup||Light brown sugar, packed|
|¾ cup||Shortening -- butter|
|2 tablespoons||Brewed coffee -- cold|
|1 teaspoon||Vanilla extract|
|1¾ cup||All-purpose flour|
|1 tablespoon||French roast coffee beans|
|Or espresso coffee beans|
|¾ teaspoon||Baking soda|
|1½ cup||Semisweet chocolate chips|
|½ cup||Milk chocolate chips|
|½ cup||Walnuts -- coarsely chopped|
|36||Chocolate kisses --|
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
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