1 1/2 c All-purpose flour
1 tb Instant coffee; or 2 tb
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/2 c Shortening
3/4 c Sugar
1/2 c Brown sugar, packed
1 lg Egg
2 ts Vanilla
1/2 c Brazil nuts; chopped
Chocolate * winner in the senior division of the 1953 Pillsbury Bakeoff. Combine flour, coffee, baking powder, cinnamon and salt; set aside. Cream together the Spry (solid shortening), sugar and brown sugar until very creamy. Blend in egg and vanilla; beat well. Add brazil nuts and the dry ingredients; mix well. Shape into 1 inch balls by teaspoonfuls. Bake on greased cookie sheet preheated 350 degree oven for 12-15 minutes. * Remove from oven and press a solid milk chocolate candy kiss or semisweet chocolate pieces in center of each hot cookie. When chocolate has softened in about 5 minutes, spread to frost. Sprinkle with additional chopped nuts. —–