Coffee chip drops

Yield: 36 Servings

Measure Ingredient
1¼ cup Light brown sugar, packed
¾ cup Shortening -- butter
\N \N Flavored
2 tablespoons Brewed coffee -- cold
1 teaspoon Vanilla extract
1 \N Egg
1¾ cup All-purpose flour
1 tablespoon French roast coffee beans
\N \N Finely ground
\N \N 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 \N Chocolate kisses --
\N \N Unwrapped

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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