COOKIES AND COFFEE RECIPES

Steps:

• Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Steps:

• In a mixing bowl, cream butter, shortening and sugars.
• Dissolve coffee in water.
• Add to creamed mixture with egg and melted chocolate.
• Mix well.
• Combine flour, cinnamon and salt.
• Gradually add to creamed mixture (dough will be sticky).
• Shape into two 6 1/2 inch rolls.
• Wrap each in plastic wrap.
• Refrigerate for 4 hours.
• Unwrap and cut into 1/4 inch slices.
• Place 2 inches apaprt on ungreased baking sheets.
• Bake at 350 degrees for 10-12 minutes or until firm.
• Remove to wire racks to cool.
• In a small saucepan over low heat, melt chocolate chips and shortening.
• Dip each cookie halway, shake off excess.
• Place on waxed paper to harden.