Coffee Drop Cookies Recipes

Steps:

• Cream shortening and sugar.
• Add beaten egg.
• Mix thoroughly.
• Sift Flour, measure and sift with baking soda, salt, baking powder and spices.
• Add Alternately with coffee to shortening/sugar mixture.
• Add raisins, nuts and flavoring.
• Mix thoroughly.
• Add additional flour if necessary to make a drop cookie dough.
• Drop by teaspoonfuls onto well oiled baking sheet.
• Make in moderate oven (400 degrees F.) about 15 minutes -- 36 servings.

Steps:

• In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.

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:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Gradually add eggs and coffee mixture while mixing.
• Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture.
• Finally, stir in the chocolate chips.
• Drop dough by rounded tablespoonfuls onto a cookie sheet.
• Cookies should be at least 2 inches apart.
• Bake for 23 to 25 minutes.
• Immediately transfer cookies to cooling rack after baking.
• These keep well at room temperature or refrigerated.

Steps:

• Preheat oven to 350°F. Grease 2 heavy large baking sheets. Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add 1 cup brown sugar and beat until blended. Add egg and beat until blended. Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly.
• Bake until cookies feel firm to touch, about 10 minutes. Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies.
• Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat. Whisk in powdered sugar. Use immediately.