Wednesday, September 9, 2009

Sunday afternoon we made Coffee and Cream cookies from a recipe I found on Suzanne McMinn's site Coffee & Cream Cookies

Posted using ShareThis. Of course, I felt the need to change quite a few things. This is the second time I made these cookies and they were delicious just the way they were but the second time, I was out of a few ingredients so I changed it out of necessity. I liked it even better so here is the revised recipe. Enjoy!

Coffee & Cream Cookies:
1 tablespoons instant coffee crystals
3 tablespoons cream (you could use milk, but why???)
1 cup butter, softened
2/3 cup sugar

2/3 cup brown sugar (packed)

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup chopped nuts

1/2 cup chocolate chips

In a small bowl, dissolve the coffee crystals in one tablespoon of the cream; set aside.

In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt.

Beat well; add coffee mixture, egg, and vanilla and beat again. Stir in flour with a spoon.
Divide dough in half. Into one portion, stir in remaining two tablespoons of cream, the cocoa powder, and the nuts. Into the other portion, stir in the chocolate chips.

For each cookie, drop one piece from each dough portion onto a sprayed cookie sheet then push the pairs together.

Bake in a 375-degree oven for 8-10 minutes. Cool on a wire rack. (Let sit for a couple of minutes before removing from the cookie sheet.)

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