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Category: Cookies
Prep Time: Cook Time: Total Time:
COOKIES:
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. butter or margarine
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. instant coffee or instant espresso coffee granules or crystals
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
1 (12 oz.) pkg. semisweet chocolate chips (I think milk chocolate chips would be wonderful in these cookies too)
COFFEE DRIZZLE:
1/2 tsp. instant coffee or instant espressp coffee granules or crystals
1 Tbsp. hot water
1/2-3/4 c. confectioners sugar
Preheat oven to 350.
In a large bowl, beat sugars, butter, egg and vanilla with electric mixer on medium speed until creamy.
On low speed, beat in flour, 1 Tbsp. coffee granules, baking soda and salt. Stir in pecans and chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 350 for 10-12 minutes or until golden brown and edges are set. Cool on pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.
For the glaze, in a small bowl, dissolve 1/2 tsp. instant coffee in hot water. Stir in 1/2 c. confectioners sugar, adding more confectioners' sugar, if necessary, to reach desired drizzling consistency.
Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.
Makes about 2 1/2 dozen cookies.
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CAFE COFFEE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
COOKIES:
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. butter or margarine
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. instant coffee or instant espresso coffee granules or crystals
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
1 (12 oz.) pkg. semisweet chocolate chips (I think milk chocolate chips would be wonderful in these cookies too)
COFFEE DRIZZLE:
1/2 tsp. instant coffee or instant espressp coffee granules or crystals
1 Tbsp. hot water
1/2-3/4 c. confectioners sugar
Preheat oven to 350.
In a large bowl, beat sugars, butter, egg and vanilla with electric mixer on medium speed until creamy.
On low speed, beat in flour, 1 Tbsp. coffee granules, baking soda and salt. Stir in pecans and chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 350 for 10-12 minutes or until golden brown and edges are set. Cool on pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.
For the glaze, in a small bowl, dissolve 1/2 tsp. instant coffee in hot water. Stir in 1/2 c. confectioners sugar, adding more confectioners' sugar, if necessary, to reach desired drizzling consistency.
Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.
Makes about 2 1/2 dozen cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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