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1 1/2 c All-purpose flour
1 tb Instant coffee; or 2 tb
1 ts baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/2 c Shortening
3/4 c Sugar
1/2 c Brown sugar, packed
1 lg Egg
2 ts vanilla
1/2 c Brazil nuts; chopped
chocolate *
winner in the senior division of the 1953 Pillsbury Bakeoff.
Combine flour, coffee, baking powder, cinnamon and salt; set aside.
Cream together the Spry (solid shortening), sugar and brown sugar until
very creamy. Blend in egg and vanilla; beat well. Add brazil nuts and the
dry ingredients; mix well. Shape into 1 inch balls by teaspoonfuls. Bake on
greased cookie sheet preheated 350 degree oven for 12-15 minutes.
* Remove from oven and press a solid milk chocolate candy kiss or
semisweet chocolate pieces in center of each hot cookie. When chocolate has
softened in about 5 minutes, spread to frost. Sprinkle with additional
chopped nuts.
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