Mexican coffee liqueur cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | butter |
| ½ | cup | cream |
| ⅔ | cup | maple syrup |
| ½ | cup | Kahlua or other coffee lique |
| 1 | teaspoon | vanilla |
| 1 | each | egg |
| 2 | cups | white unbleached flour |
| 1 | teaspoon | baking soda |
| ½ | cup | oats |
| ½ | cup | nuts |
| 1½ | cup | mint carob chips |
Directions
Cream together butter, cream, maple syrup, coffee liqueur and vanilla.
Stir in egg. Add flour in three additions, making sure each addition is thoroughly mixed. Add baking soda and oats. By hand, stir in nuts and mint chips. Drop by teaspoonfuls on an unoiled cookie sheet.
Bake at 350 degrees 10-12 minutes. Cookies will be golden brown.
Makes 48 cookies