- 1 1/4 s light brown sugar, firmly packed
- 1 cup shortening
- 2 eggs
- 1/4 light corn syrup or regular pancake syrup
- 1 teaspoon vanilla
- 1 teaspoon rum extract
- 2 tablespoons instant espresso or coffee powder
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- chocolate jimmies
Place brown sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla, rum extract and coffee; beat until well blended and fluffy.
Combine flour, baking powder, baking soda, salt and nutmeg. Add gradually to shortening mixture, beating at low speed until blended. Divide dough in half. Roll each half into two logs approximately 2 inches in diameter. Wrap in waxed paper. Refrigerate several hours. Heat oven to 350°. Place sheets of foil on countertop for cooling cookies. Cut cookies into 1/4-inch thick slices. Place 2 inches apart on ungreased baking sheet. Sprinkle center of each cookie with jimmies. Bake one sheet at a time at 350° 10 to 12 minutes or until golden brown. Do not overbake. Cool 2 minutes; remove cookies to foil to cool completely. Makes about 4 1/2 dozen.
Mrs. Jean Taylor
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