Crisp coffee cookies
5 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Instant coffee granules |
| 1 | tablespoon | Milk |
| ½ | cup | Shortening |
| ¼ | cup | Unsalted butter, softened |
| ½ | cup | Granulated sugar |
| ½ | cup | Packed brown sugar |
| 1 | teaspoon | Vanilla |
| 1 | large | Egg |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Baking powder |
| Granulated sugar | ||
| CHOCOLATE GLAZE | ||
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Baking cocoa |
| 2 | tablespoons | Water |
| 1⅓ | cup | Powdered sugar |
Directions
Heat oven to 375 degrees F.
Dissolve coffee granules in milk. Mix shortening, butter, ½ cup granulated sugar, the brown sugar, vanilla, egg and coffee mixture in a large bowl. Stir in flour, salt, baking soda and baking powder.
Shape dough by teaspoonfuls into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten to ¼-inch thickness with greased bottom of a glass dipped into granulated sugar.
Bake 8-10 minutes or until light brown. Remove from cookie sheet, cool completely on a wire rack. When completely cooled drizzle with Chocolate Glaze.
Chocolate Glaze: Heat butter, cocoa and water over low heat, stirring occasionally, until margarine is melted. Stir in powdered sugar until smooth.
From the recipe files of suzy@...