Once and awhile a batch of cookies is baked for snacks and packed for lunch and breaks.
I don’t like real sweet cookies, so I omitted the icing. Nuts, raisins etc are a good addition
and coffee/chocolate flavor a plus!
The Robusta give a different tone to the flavor versus regular coffee
if you can’t read my writing
cream sugar with 1/2 cup shortening, add 1 egg, mix well (with kitchen aid mixer w/ paddle).
Sift flour for 2 cups measure, and add the following:
1/2 teaspoon baking soda,
1/4 teaspoon salt,
1 teaspoon baking powder
about 1 teaspoon ground cloves (or less if fresh ground)
1/2 teaspoon cinnamon (maybe 1/4),
about 1 teaspoon fine grind coffee (may be less if you are not familiar with the taste of Indian Robusta, preferred for a different flavor)
about 1 teaspoon fine grind cocoa nibs or cocoa powder to taste
Resift all dry ingredients together.
Add dry ingredients alternately to the sugar/shorting mix with 3/4 cup strong brewed coffee.
Add 1/2 cup chopped walnuts and some grated un sweetened chocolate less than an ounce, or more if preferred.
Add more flour if mixture is thin to obtain a consistency of frosting.
For ease of sheeting cookies, fill a pastry bag without a tip and pipe on prepared cookie sheet or drop with a table spoon.
about 13 minutes @ a 375- 400 degree oven for a slightly soft cookie, they will firm slightly when cool.
They can be iced if preferred, I left mine plain. about 3 dozen or less depending on size.
adapted from supermarketguru.com
Metro Blog 
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