A nice, coffee flavored cookie.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

Nutrition Facts

74.5 calories; 0.9 g protein; 7.2 g carbohydrates; 6.2 mg cholesterol; 2.5 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2010
Good cookies. I think one things people might be doing wrong is using oil? for shortening - I used butter and HELLO they were fine. I did bump the flour up to 1 cup - everything else was great. I have found that ANY COOKIE baked until the edges are golden are ALWAYS too done and end up hard. I figure when the start to firm up when you touch the tops - just like cakes - they are done. A trick a friend of mine shared with me (from her Grandmother) is when cookies get hard put them in a plastic bag with a piece of white bread. I don't know the science behind it or how they figured it out but IT WORKS! Soft cookies again. I added 1/3 c. cocoa and yummy. I got 33 cookies. Thanks for sharing. Read More
(26)

Most helpful critical review

Rating: 1 stars
06/18/2010
It has no flavor no nothing and is not as many servings as the recipe says it has. It's a great start to a better cookie! It's chewy but that's it...my suggestion is to expirement with it until you love the taste of the batter (even though its not healthy:) ) and then bake it... Read More
(6)
23 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
03/08/2010
Good cookies. I think one things people might be doing wrong is using oil? for shortening - I used butter and HELLO they were fine. I did bump the flour up to 1 cup - everything else was great. I have found that ANY COOKIE baked until the edges are golden are ALWAYS too done and end up hard. I figure when the start to firm up when you touch the tops - just like cakes - they are done. A trick a friend of mine shared with me (from her Grandmother) is when cookies get hard put them in a plastic bag with a piece of white bread. I don't know the science behind it or how they figured it out but IT WORKS! Soft cookies again. I added 1/3 c. cocoa and yummy. I got 33 cookies. Thanks for sharing. Read More
(26)
Rating: 4 stars
03/08/2010
Good cookies. I think one things people might be doing wrong is using oil? for shortening - I used butter and HELLO they were fine. I did bump the flour up to 1 cup - everything else was great. I have found that ANY COOKIE baked until the edges are golden are ALWAYS too done and end up hard. I figure when the start to firm up when you touch the tops - just like cakes - they are done. A trick a friend of mine shared with me (from her Grandmother) is when cookies get hard put them in a plastic bag with a piece of white bread. I don't know the science behind it or how they figured it out but IT WORKS! Soft cookies again. I added 1/3 c. cocoa and yummy. I got 33 cookies. Thanks for sharing. Read More
(26)
Rating: 5 stars
12/07/2010
I made these today and was a bit worried they wouldn't come out well judging by some other reviews but to my delight they turned out absolutely delicious! I read the comments and changed the ingredients accordingly using 1 tsp vanilla extract instead of 1/2 1 cup flour instead of 3/4 1/2 cup margarine instead of shortening and 1/2 cup chocolate chips instead of nuts as well as baking for 8 minutes. There didn't appear to be much batter in the bowl so I wondered how many it would actually make and it was very very moist (probably because I melted my butter). I rolled them into balls with my hands as I like to do though I made them small and widely spaced apart in case they flattened. They actually didn't flatten at all! And because I used small bits of batter to begin with I found out they puff up quite a lot so you could get more cookies if you used less batter. All up it made about 20 cookies so still not a whole lot but a decent amount. The coffee grounds give a sort of crunch to them as if I had put nuts in them and it's enjoyable. Next time I make them I'm considering dissolving the grounds in water first to see how that turns out. Read More
(21)
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Rating: 4 stars
11/03/2010
I always read the reviews before tackling a recipe I made these and they were GREAT! Although I prefer butter I used margarine v. shortening for added flavor. I also used a single serving packet of Starbucks instant coffee - which I just happened to have and I think because STarbucks is normally strong coffee one packet worked (compared to 1T v. 2T.) I didn't have nuts which I think would have held the cookie together and kept it from spreading. I always double the vanilla. I also added 1/4 C flour like the other reviewer suggested. The cookie tastes great! The batch made 30 cookies. I only spooned the 1t as the recipe suggested. They spread a lot! They are thin and waferlike but like I said I think the nuts would have held it together better. 8 minutes baking time was perfect as well. I topped them off with Halloween colored sprinkles for interest. I would definitely make again! YUM! Read More
(11)
Rating: 4 stars
04/07/2008
This is an Adult cookie! It does taste like coffee but if you like coffee you will love this cookie. I added chocolate chips and they came out great. I only cooked them 8 minutes...so just check on them so they aren't "rocks". Update: My grandmother (the best cookie maker in the world) loved this cookie so much that she actually asked me for the recipe...can you believe it! Read More
(7)
Rating: 4 stars
01/31/2011
I thought it tasted pretty good they looked like aweful cookies before I cooked them but they taste really sweet. be sure to use instant coffee. (i used irish cream coffe) Read More
(6)
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Rating: 1 stars
06/18/2010
It has no flavor no nothing and is not as many servings as the recipe says it has. It's a great start to a better cookie! It's chewy but that's it...my suggestion is to expirement with it until you love the taste of the batter (even though its not healthy:) ) and then bake it... Read More
(6)
Rating: 1 stars
11/11/2002
All I have to say is that you need hot coffee to soften these puppies up. I tried this recipe and so didn't four of my friends and we all thought the same. LIKE A ROCK! Read More
(5)
Rating: 5 stars
08/29/2002
I thought that maybe they could use a bit more sugar, but even so, they were great! My whole family loved them! Read More
(3)
Rating: 2 stars
12/30/2008
I just finished baking these & was quite disappointed. They looked like lumpy brown fried eggs! The coffee taste was too subtle as I could only get a hint of it. To the remaining dough in the bowl I added a little more flour & the cookies held their form as they baked. Next time I will also add more instant coffee. These cookies have potential but definitely need tweaking. Read More
(3)