Nov 30, 2005

Raspberry Mocha Cookies

Mmmm.... YUMMY!!!

Raspberry Mocha Cookies

1/3 c. vegetable shortening
1/2 c. brown sugar, packed
1 egg
1 1/2 tsp. vanilla
1 tbsp. milk*
2 tbsp. instant expresso or instant coffee powder*
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 (1.75 to 2 oz) chocolate bar, coarsely grated

In mixing bowl, cream together shortening and sugars. Add egg and vanilla. Heat milk and stir in the instant coffee. Add to creamed mixturn and mix until well incorporated. Roll mixture into 1" balls. Place on ungreased cookie sheet well spaced apart. Press out cookie with bottom of lightly buttered glass dipped in sugar, or press out with fork. Sprinkle lightly with grated chocolate. Bake at 375 degrees 8 to 10 minutes. Cool slightly before removing to wire racks. Cool completely before storing. Makes 3 dozen.

*NOTES: I didn't have an "instant" coffee on hand, so I used regular raspberry flavored coffee. I heated the milk in the microwave and stirred in the coffee. I strained the grounds out before adding to mixture. When I make this the next time, I'm going to increase the amount of milk to about 3 tbsp. because the mixture seems overly dry to me... almost to the point of crumbling (before baking). I rolled into balls and flattened it in my hand before putting on the cookie sheet. It worked just fine. 8 minutes baking time was just the right amount for my electric oven. I didn't end up with 3 dozen... only about 1 and 1/2 dozen.


Shelleen said...

This recipe sounds scrumpcious!!! Thanks for sharing it.