CAPPUCINO COOKIES

CAPPUCINO COOKIES

By:
Linda B
Edited on Nov 14, 2005

A DIFFERENT FLAVORED REFRIGERATOR COOKIE...GOOD FOR BAKE SALES AND TO SEND

Ingredients

1 1/4C. BROWN SUGAR
1C. BUTTER FLAVORED SHORTENING
2 EGGS
1/4C. LIGHT CORN SYRUP OR REGULAR PANCAKE SYRUP
1 TSP. VANILLA
1 TSP. RUM EXTRACT
2 TBSP. INSTANT COFFEE POWDER
3C. FLOUR
3/4 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1/2 TSP. SALT
1/2 TSP. NUTMEG
CHOCOLATE JIMMIES

Directions

PLACE BROWN SUGAR AND SHORTENING IN LARGE BOWL. BEAT AT MEDIUM SPEED UNTIL BLENDED. ADD EGGS, CORN SYRUP, VANILLA, RUM EXTRACT AND COFFEE; BEAT UNTIL WELL BLENDED AND FLUFFY.

COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT AND NUTMEG. ADD GRADUALLY TO SHORTENING MIXTURE, BEATING AT LOW SPEED UNTIL BLENDED. DIVIDE DOUGH IN QUARTERS. ROLL EACH QUARTER INTO 2 LOGS APPORXIMATELY 2 INCHES IN DIAMETER. WRAP IN WAXED PAPER. FREEZE FOR SEVERAL HOURS UNTIL FIRM.

HEAT OVEN TO 375 DEGREES.

CUT COOKIES IN 1/4-INCH SLICES. PLACE 2 INCHES APART ON UNGREASED COOKIE SHEETS. SPRINKLE CENTER OF EACH COOKIE WITH CHOCOLATE JIMMIES.

BAKE 7-9 MINUTES OR UNTIL GOLDEN BROWN. DO NOT OVERBAKE. COOL 2 MINUTES. REMOVE TO RACKS TO COOL COMPLETELY.

MAKES ABOUT 4 1/2 DOZEN

Not a NESTLÉ®-tested recipe.


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