October 28, 2017
"This recipe uses only one cookie sheet and produces cookies that never fail. I've often made it without the nuts and/or the icing."
- FOR COOKIES
- FOR FROSTING (optional)
- Serving Size: 1 (25.6 g)
- Calories 95.2
- Total Fat - 3.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 12.6 mg
- Sodium - 80.8 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 0.3 g
- Sugars - 9.2 g
- Protein - 1.2 g
- Calcium - 15.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Combine the first 6 ingredients.
In a large bowl beat the shortening 30 seconds.
Add the ½ c. granulated sugar and beat till fluffy.
Add the egg and molasses and beat well.
In a small bowl, stir the hot water into the coffee crystals till they dissolve.
Add the coffee mixture and the flour mixture alternately to the shortening mixture, beating till well mixed.
Drop by rounded teaspoons onto a greased cookie sheet. If using nuts, press a nut half into the top of each.
Bake at 375' F. 8-10 minutes or till done. Watch to prevent burning.
Remove from cookie sheet immediately and let cool on wire rack.
For frosting, heat the powdered sugar over hot water in a double boiler 10-15 minutes before mixing to remove the bitter taste.
Beat the sifted powdered sugar with enough milk to make an icing of drizzling consistency.
Drizzle over the cookies.
Tips & Variations
No special items needed.