Ingredients
1
cup packed brown sugar
3/4
cup shortening
3/4
cup butter or margarine, softened
1/4
cup baking cocoa
1
tablespoon instant espresso coffee (dry)
1
teaspoon vanilla
2
egg yolks
2 1/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
cup whipping (heavy) cream
2
tablespoons instant espresso coffee (dry)
1
bag (11 1/2 oz) milk chocolate chips (2 cups)
1
tablespoon coffee-flavored liqueur, if desired
About 1/3 cup crushed peppermint candies, if desired
Preparation
Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
