1 c Brown sugar, packed
1/2 c Butter or margarine;
-softened 2/3 c Sour cream
1/2 c Brewed coffee; strong
Or 2 teaspoons instant coffe -e Dissolved in 1/2 cup hot -water 3 oz Unsweetened chocolate
Melted & cooled 1 Egg
1 ts Vanilla extract
2 c All-purpose flour; or
-unbleached 1/2 ts Baking powder
Frosting: 2 c Powdered sugar
2 tb Butter or margarine; melted
1 1/2 ts Orange peel; grated
2 tb Milk; to 3 tablespoons
Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991 Preheat oven to 375 degrees. In a large bowl, beat the brown sugar and margarine until light and fluffy. Add the sour cream, coffee, chocolate, egg and vanilla extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour and baking soda; mix well. The dough will be very soft. Drop the dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 5 to 7 minutes, or until set. Immediately remove from the cookie sheets. Cool completely. In a small bowl, combine the frosting ingredients, adding enough milk for desired spreading consistency. Frost the cooled cookies. Let standuntil set. Store between layers of waxed paper in a tightly covered container. Penny Halsey (ATBN65B). Nutrition Analysis: 80 calories, 1g protein, 12g carbohydrate, 3g fat, 5mg cholesterol, 35mg sodium. —–