Coffee chip drops
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Light brown sugar, packed |
| ¾ | cup | Shortening -- butter |
| Flavored | ||
| 2 | tablespoons | Brewed coffee -- cold |
| 1 | teaspoon | Vanilla extract |
| 1 | Egg | |
| 1¾ | cup | All-purpose flour |
| 1 | tablespoon | French roast coffee beans |
| Finely ground | ||
| Or espresso coffee beans | ||
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Baking soda |
| 1½ | cup | Semisweet chocolate chips |
| ½ | cup | Milk chocolate chips |
| ½ | cup | Walnuts -- coarsely chopped |
| 36 | Chocolate kisses -- | |
| Unwrapped | ||
Directions
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