2 cups brown sugar 1 cup shortening 2 eggs 1 cup cold coffee 1 tsp. baking soda 2 tsp. baking powder 4 cups flour 1 tsp. vanilla
Directions
Bake at 350 degrees F for 10-12 minutes. Let cool and frost.
Frosting: Heat to a boil 1/4 cup milk and 1 Tbsp. margarine or butter. Remove from heat and stir in 1 lb. powdered sugar, 2 Tbsp. peanut butter and 1 tsp. vanilla.
If frosting starts to set up while you are frosting the cookies, add just a touch of milk until you get the consistency again. The frosting is what really makes these cookies. And don't forget to have one with that next cup of coffee or big glass of milk. Betcha can't eat just one!
Coffee Crunch cookie recipe with coffee and coconut and brown sugar.
INGREDIENTS:
1 1/2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1/4 cup brown sugar, firmly packed 3/4 cup shortening 1 tablespoon instant coffee powder 2 tablespoons hot water 1 egg 1 1/2 cups flaked coconut
PREPARATION:
Into a medium bowl, sift flour, baking powder, and salt; set aside. In a mixing bowl, cream together the sugars and shortening. Dissolve coffee granules or powder in hot water; blend into creamed mixture along with the egg. Stir in coconut and sifted dry ingredients. Drop dough but rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350° for 10 to 12 minutes. Makes about 3 1/2 dozen coffee cookies.
1/3 c. confectioners' sugar 3/4 c. butter, softened 1 1/2 tbsp. instant coffee 1/2 tsp. baking soda 1 tbsp. water 1 tsp. vanilla 1 3/4 c. flour 1 c. finely chopped nuts Confectioners' sugar for rolling cookie into
Cream butter. Gradually beat in 1/3 cup confectioners' sugar and continue beating until light and fluffy. Dissolve instant coffee and baking soda in water. Add to butter mixture with vanilla and beat well. Stir in flour and nuts. Shape into small balls and place on ungreased baking sheet. Bake at 350 degrees for 15-18 minutes. Roll each cookie in additional confectioners' sugar while still hot. Makes about 3 dozen.
1/2 cup sugar 1/2 cup packed brown sugar 1/3 cup shortening 1 egg 1 tablespoon milk 1 1/2 teaspoons vanilla 1 1/2 cups flour 2 tablespoons instant coffee powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon baking powder
Heat oven to 400 degrees. Mix sugars, shortening, egg, milk and vanilla. Stir in remaining ingredients. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/8-inch thickness with greased fork dipped in sugar (press only in one direction) or with greased bottom of glass dipped in sugar. Bake until light brown, 7 to 8 minutes. Makes about 3 and 1/2 dozen cookies.
1 can (14 oz.) sweetened condensed milk(not evaporated milk)
2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1-1/2 cups all-purpose flour
1-1/2 cups uncooked rolled oats or quick-cooking oats
3/4 cup walnut pieces
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Chocolate Bars, divided
1/2 teaspoon shortening
Directions: 1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan. Moisten coffee with vanilla and water in medium bowl; stir until coffee is dissolved. Blend sweetened condensed milk into coffee mixture; set aside.
2. Beat butter and brown sugar until blended in large mixer bowl. Stir together flour, oats, walnuts, baking powder and salt; add to butter mixture, blending well. Remove 1-2/3 cups oats mixture; set aside. Add egg to remaining mixture, blending until large crumbs form. Press egg/crumb mixture on bottom of prepared pan. Gently spread coffee mixture on top, spreading evenly. Set aside 1/4 cup chocolate bar pieces; sprinkle the remaining pieces over coffee mixture. Sprinkle reserved crumb mixture over top, pressing crumbs down lightly.
3. Bake 20 to 25 minutes or until lightly browned and edges are bubbly. Cool in pan on wire rack. Place remaining 1/4 cup chocolate bar pieces and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until chocolate pieces are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars. 36 bars.
½ Cup Sugar ½ Cup Packed Brown Sugar 1/3 Cup Shortening 1 Egg 1 Tbsp. Milk 1 ½ tsp. Vanilla 1 ½ Cups Flour 2 Tbsp. Instant Coffee Powder ½ tsp. Salt ¼ tsp. Baking Soda ¼ tsp. Baking Powder
Preheat oven to 400 degrees. Mix together sugars, shortening, egg, milk and vanilla. Stir in remaining ingredients. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/8 inch thickness with greased fork dipped in sugar (press only in one direction) or with greased bottom of glass dipped in sugar. Bake until light brown, 7 to 8 min.
Sift together 2 cups flour and ½ cup confectioners�?sugar. Add 2 tsp. of coffee liqueur. Cut in butter with pastry blender until mixture clings together. Press into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 to 25 minutes or until barely turning tan. Blend together the eggs, granulated sugar, the remaining ¼ cup coffee liqueur and fresh lemon juice. Sift together the remaining ¼ cup flour and the baking powder. Stir flour mixture into egg mixture. Pour over baked crust. Bake at 350 degrees for 25 minutes or until custard test done. Sprinkle with remaining confectioners�?sugar. Cool. Cut into squares or bars.
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