ogether the cake mix, oil, coffee, chocolate chips and eggs.
tir in the vanilla and coffee.
Add the dry mixture
br>Add the flaxseed, water, coffee powder, and vanilla, mixing well
he microwave.
Add instant coffee and stir to dissolve.
Cream butter or margarine; add sugar and beat well.
Mix coffee, vanilla and egg until dissolved, then add to butter mixture.
Beat until blended.
Add flour and almonds.
Beat 1 to 2 minutes.
Drop from teaspoons onto greased cookie sheet; leave 2 inches between cookies.
Bake at 350\u00b0 for 12 to 14 minutes, until lightly browned around edges.
Cool 1 to 2 minutes; remove from pan with spatula.
When cold, store in airtight container.
Combine flour, baking powder and soda and set aside.
Cream together brown sugar and Crisco.
Add eggs and vanilla and blend thoroughly.
Add flour mixture and coffee alternately.
Drop from teaspoon onto greased cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Frost cookies.
Makes 7 dozen.
pre heat microwave at 180 degrees celcius.
place all ingredients except milk and butter in a plate.
add melted butter and milk and to make a dough.
flatten the dough with palms and give a shape to the cookies.
place all the cookies in microwave on convection mode for 10 minutes at 180 degrees celcius.
let the cookies cool down and then store them in jar.
Heat oven to 350*.beat sugar, butter and egg in large bowl -- on medium speed.
stir in flour, baking soda, coffee granules and salt.
stir in pecans and chocolate chunks --
drop dough by 1/4\" cupfuls 2\" apart on ungreased cookie sheet -- bake 12-15 minutes or golden brown and edges are set.
cool 4 minutes, remove to rack to cool completely --
drizzle with coffee drizzle.
to prepare COFFEE DRIZZLE:
dissolve coffee, dry, in water in small bowl -- stir in powdered sugar with spoon till smooth and thin enough to drizzle.
ime then stir in the coffee liqueur. Combine the flour, baking
Combine sugar, Crisco, eggs and coffee.
Sift together all dry ingredients.
Add to coffee mixture.
Mix well.
Add raisins and nuts.
Drop by teaspoon onto greased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Makes about 5 dozen.
separate bowl, mix the coffee powder, vanilla and egg yolks
Set oven to 375\u00b0F.
Mix top ingredients together in a separate bowl.
Mix bottom part of ingredients in separate bowl.
Combine both bowls together, slowly adding dry ingredients to moist batter (top part).
Set in fridge for one hour (can use right away but cooking time may vary).
Roll into teaspoon size ball.
Place on cookies sheet about 3in apart.
Press with fork to about 1/4in thick.
Bake for 8-12 minutes (soft to crunchy).
Cream shortening and brown sugar.
Add egg and hot coffee. Sift next 4 dry ingredients and add to the first mixture.
Add raisins and nuts.
Bake at 375\u00b0 for 15 to 20 minutes.
Frost while still hot with confectioners sugar.
Combine Spry and sugar.
Add coffee, eggs and raisins.
Sift dry ingredients.
Combine all ingredients in a large bowl.
Makes a stiff dough.
Try a sample cookie.
Add a little more flour, if needed.
Drop by teaspoon on greased cookie sheet.
Bake at 350\u00b0 to 360\u00b0 until brown.
oda, baking powder and instant coffee. Add to sugar mixture and
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets
Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.
Beat shortening until fluffy.
Beat in sugar.
Next, beat in eggs and salt; add coffee.
Mix together flour, soda and baking powder.
Add water alternately with flour mixture. Add chips, raisins, nuts or coconut.
Drop by teaspoon onto baking sheets. Bake 12 to 15 minutes at 375\u00b0 to 400\u00b0.
shortening and sugars.
Dissolve coffee in water.
Add to
Preheat oven to 400 degrees F.
Mix sugars, shortening, egg, milk and vanilla.
In a separate bowl, mix flour, coffee, salt, baking soda and baking powder.
Stir flour mixture into sugar mixture.
Shape dough into 1 inch balls.
Place about 2 inches apart on ungreased cookie sheet and flatten with a fork dipped in sugar.
Bake until light brown about 7 to 8 minutes.
Combine and cream together the sugar and shortening.
Add the beaten egg and mix well.
Combine sifted flour with spices, salt, baking soda and baking powder and mix well.
Add with coffee to rest of the batch.
Then add rest of the ingredients; add enough flour or water, if needed, to make right consistency for dropping.
Drop on oiled cookie sheet.
Bake at 400\u00b0 for 15 minutes.