Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Almond Mocha Cookie Bars




Source of Recipe


Internet


List of Ingredients




Cookie base:
1-1/2 Cups Firmly-packed brown sugar
2/3 Cup Crisco shortening
2 Tablespoons Instant espresso
Or coffee powder (not
-granules)
1 Tablespoon Cold coffee
1 Teaspoon Vanilla
1/2 Teaspoon Almond extract
2 Eggs
1/2 Cup All-purpose flour
1/3 Cup Unsweetened baking cocoa
1/2 Teaspoon Salt
1/4 Teaspoon Baking soda
1 Cup Miniature semi-sweet
= chocolate chips
1 Cup Slivered almonds, toasted
= and coarsely chopped
Coffee glaze:
1 Cup Icing sugar
1 Tablespoon Cold coffee, (1 to 2)
1 Tablespoon Coffee-flavored liqueur

1. Pre-heat oven to 350F. Grease 13 x 9-inch pan with shortening. Place cooling rack on countertop. 2. For cookie base, combine brown sugar, shortening, coffee powder, coffee, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips and almonds. Spread mixture evenly in prepared pan. 4. Bake at 350F (180C) for 30 to 35 minutes, or until set. DO NOT OVERBAKE. Cool completely in pan on wire rack. Cut into 2 x 1-1/2 inch bars. 5. For glaze, combine icing sugar, 1 tablespoon coffee and coffee liqueur in small bowl. Stir until well blended. Add additional coffee if mixture is too thick to drizzle. Drizzle over cooled cookie bars. 3 dozen bars

Recipe