We had some friends come over today, so yesterday was one heck of a baking day! I made two batches of these mouth-watering cookies and another batch of some cinnamon mocha cappuccino cookies. (let me know if you want that recipe, too!)
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1 tbsp ground ginger
- 1/4 tsp salt
- 1/2 cup shortening, softened
- 1/4 cup sugar
- 1 egg
- 1/2 cup molasses
- 1/3 cup strong, hot coffee
- 2 tbsp anise seeds (optional)
- 1/2 cup chocolate chips (semi-sweet)
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix together flour, baking soda, cinnamon, cloves, ginger and salt.
- In a large bowl, cream shortening and sugar until smooth and creamy. Beat in egg until incorporated, then blend in molasses. Add flour mixture to ice creamed mixture, alternately with coffee, mixing well after each addition. Stir in chocolate chips and anise if using.
- Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until golden brown. Cool on sheet for 2 to 3 minutes, then transfer to wire racks to cool completely.
Makes about 3 1/2 dozen.
Please note: This recipe is an adaptation of the recipe for Herb Drop Cookies from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 45).