1 1/4 c Light brown sugar, packed
3/4 c Shortening; butter flavored
2 tb Brewed coffee; cold
1 ts Vanilla extract
1 Egg
1 3/4 c All-purpose flour
1 tb French roast coffee beans
=finely ground =or espresso coffee beans 1 ts Salt
3/4 ts Baking soda
1 1/2 c Semisweet chocolate chips
1/2 c Milk chocolate chips
1/2 c Walnuts; coarsely chopped
36 Chocolate kisses; unwrapped
Recipe by: Crisco Cookies for a Year of Celebrations Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until blended. Add the egg; beat well. Combine the flour, ground coffee, salt and baking soda. Add to the shortening mixture; beat on low speed just until blended. Stir in the chocolate chips and walnuts. Drop the dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time for 8 to 10 minutes, or until the cookies are lightly browned and just set. Do no overbake. Place 1 candy in the center of each cookie. Cool for 2 minutes on the baking sheet. Remove the cookies to the foil to cool completely. Penny Halsey (ATBN65B). —–