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Ingredientes
- 1 1/2 c. Firmly-packed brown sugar
- 2/3 c. Crisco shortening
- 2 Tbsp. Instant espresso Or possibly coffee pwdr (not granules)
- 1 Tbsp. Cool coffee
- 1 tsp Vanilla
- 1/2 tsp Almond extract
- 2 x Large eggs
- 1/2 c. All-purpose flour
- 1/3 c. Unsweetened baking cocoa
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 c. Miniature semi-sweet chocolate chips
- 1 c. Slivered almonds toasted and coarsely minced
- 1 c. Icing sugar
- 1 Tbsp. Cool coffee (1 to 2)
- 1 Tbsp. Coffee-flavored liqueur
Direcciones
- 1. Pre-heat oven to 350F (180C). Grease 13 x 9-inch pan
- (33 cm x 23 cm) with shortening. Place cooling rack on countertop.
- 2. For cookie base, combine brown sugar, shortening, coffee pwdr, coffee, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer till well blended. Beat Large eggs into creamed mix.
- 3. Combine flour, cocoa, salt and baking soda. Mix into creamed mix at low speed just till blended. Stir in chocolate chips and almonds. Spread mix proportionately in prepared pan.
- 4. Bake at 350F (180C) for 30 to 35 min, or possibly till set. Don't OVERBAKE. Cold completely in pan on wire rack.
- Cut into 2 x 1-1/2 inch bars.
- 5. For glaze, combine icing sugar, 1 Tbsp. (15 mL)
- coffee and coffee liqueur in small bowl. Stir till well blended. Add in additional coffee if mix is too thick to drizzle. Drizzle over cooled cookie bars. 3 dozen bars
