1 c Margarine; softened, (2
-sticks)
1/2 c Packed brown sugar
1/4 c Granulated sugar
3 tb Instant espresso coffee
-(dry)
2 c All-purpose flour
1/4 ts Salt
Heat oven to 300 degrees. Mix margarine, sugars and coffee in large bowl
with spoon until blended. Stir in flour and salt (dough may be slightly
dry). Roll about 1/4-inch thick on floured surface. Cut into desired
shapes, about 1 1/2×1 inch. Place on ungreased cookie sheet. Bake 20 to 25
minutes or until set. Immediately remove from cookie sheet; cool
completely. Drizzle with melted white or semisweet chocolate chips if
desired. Makes about 5 dozen cookies. For milder flavor substitue
international-style instant coffee (dry) for the instant espresso coffee.
NOTES : I found these recipes in the Heritage Newpaper, Detroit MI
Nov.19,1997 ‘Share a Cookie” section.
Yields
6 Servings