Friday, January 20, 2012


1 tbsp instant coffee granules
2 tbsp boiling water
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
3 large eggs
1 pkg (6-oz) semisweet chocolate chips

Preheat oven to 350 degrees.

Grease a smaller cookie sheet (Or use a foil cookie pan placed on another sturdy pan for support) with small sides and set aside. 

In a large bowl, dissolve the coffee in boiling water.  Add flour, baking powder, salt, sugar, butter, and eggs.  Beat at low speed until well blended.  Stir in chocolate chips.  Spread the batter evenly in the pan.  Bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan.

6 tbsp butter, softened
3 cups powdered sugar
3 or 4 tbsp milk

Cream the butter with the powdered sugar.  Add the milk, using as much as needed for spreading consistency, beating until smooth.  Spread the glaze over the cooled cookie.  Immediately cut the cookie into 4 rows and the length into 7 rows.  Sprinkle each square with a different topping, repeating the pattern every 4 squares.  Choose topping of your choice to suit the occasion or your taste.
Yield: 28 bars

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.