1 cup (250 mL) CRISCO® All-Vegetable Shortening1/2 cup (125 mL) firmly packed brown sugar1/2 cup (125 mL) granulated sugar1 (1) egg2 tsp (10 mL) vanilla1 3/4 cups (425 mL) ROBIN HOOD® All Purpose Flour1/2 tsp (2 mL) baking soda1/4 tsp (1 mL) salt1 cup (250 mL) Chocolate covered coffee beans
1. Preheat oven to 350 F/180C. Line a large baking sheet with parchment paper.2. Cream together shortening and sugars until light and fluffy.3. Beat in egg, then vanilla. Add flour, baking soda and salt and stir until combined. Roll dough into 1 ½” (4cm) balls, flatten slightly and place 2” (5cm) apart on prepared baking sheet. Press 3 chocolate-covered espresso beans into the centre of each cookie.4. Bake in centre of preheated oven, 10 to 12 minutes or until golden. Let cool 5 minutes, then transfer to cooling rack.Tip:5. Treat little ones by baking extra cookies without the espresso beans. Or substitute espresso beans with chocolate covered peanuts.
You can usually find chocolate-covered espresso beans in specialty coffee stores – and they make these cookies for dad extra special.
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