Coffee Spice Cookies

At long last I’m done baking cookies. In all about 30 dozen. Some will be given away; however with all the kids coming home this weekend, every crumb will be devoured. This recipe came about during one of my moments when I was going overboard, much to my daughters dismay. Every year I always wonder if we have enough and I always think we don’t.

Typically I use butter in most of my recipes but for this one I switched things up and used shortening. And If I’m going to use shortening it has to be Crisco. There were only a few changes. I had some freshly brewed coffee so I used it instead of the instant that’s recommended. I added a half cup of toffee bits and rolled the dough in a sanding sugar which barely showed in the finished product. The coffee is more of a suggestion than an all out flavor, which is fine with me. The Mr. gave this one a huge thumbs up and I’m pretty sure it will be a regular in my cookie jar. My cookie work here is done and now it’s on to cakes and pies!

Coffee Spice Cookies – Adapted from Crisco.com
2 tsp Folgers Classic Roast® Instant Coffee Crystals – (I used regular)
1 tsp hot water
½ cup Crisco® Butter Flavor All-Vegetable Shortening
¾ cup firmly packed brown sugar
1 large egg
½ tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup toffee bits
1/3 sanding sugar

Dissolve instant coffee in hot water (if you’re using the instant). Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt. Divide dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Even and perfectly shaped rolls are not my forte. Hats off to you bakers that can pull that off! Roll in chocolate decorator bits or sanding sugar pressing lightly. Wrap tightly and refrigerate at least 2 hours.

Heat oven to 375ºF. Cut rolls into ¼ inch slices. Place slices 1-inch apart on ungreased baking sheet. Bake 6 to 8 minutes or until set. Cool on rack. I got 4 dozen from this recipe.