Coffee Chip Drops # 2

1 1/4 c Light brown sugar, packed

3/4 c Shortening; butter flavored

2 tb Brewed coffee; cold

1 ts Vanilla extract

1 Egg

1 3/4 c All-purpose flour

1 tb French roast coffee beans

=finely ground =or espresso coffee beans 1 ts Salt

3/4 ts Baking soda

1 1/2 c Semisweet chocolate chips

1/2 c Milk chocolate chips

1/2 c Walnuts; coarsely chopped

36 Chocolate kisses; unwrapped

Recipe by: Crisco Cookies for a Year of Celebrations Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until blended. Add the egg; beat well. Combine the flour, ground coffee, salt and baking soda. Add to the shortening mixture; beat on low speed just until blended. Stir in the chocolate chips and walnuts. Drop the dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time for 8 to 10 minutes, or until the cookies are lightly browned and just set. Do no overbake. Place 1 candy in the center of each cookie. Cool for 2 minutes on the baking sheet. Remove the cookies to the foil to cool completely. Penny Halsey (ATBN65B).
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