Mocha Cinnamon Fingers

I like bar cookies – they make a lot of cookies in a hurry.  This is a real quickie – your frosting is simply melted chocolate chips.  We liked the coffee-cinnamon chocolate combination too.   

I use a cheap paper plate to measure out dry ingredients, like the flour and cinnamon in this recipe – Myrna likes waxed paper for the same purpose.  I like my covered bar cookie pan for carrying cookies like these.

Try these cookies  from "Better Homes & Gardens Cookies for Christmas"  for a nice addition to your cookie tray or to bring to work – it makes quite a few.                     

Mocha Cinnamon Fingers

  2          Teaspoons  Instant Coffee Granules

     1/2   Teaspoon  Water

     1/2   Teaspoon  Vanilla Extract

  2          Cups  Flour, All-purpose

  1          Teaspoon  Cinnamon

  1          Cup  Butter

     1/2  Cup  Sugar

     1/2  Cup  Brown Sugar -- packed

  1         Large  Egg Yolk

  6        Ounces  Chocolate Chips -- 1 cup

  1        Cup  Pecans or walnuts, finely chopped

In a small bowl or custard cup, stir together the coffee, water and vanilla until coffee granules are dissolved.  In a medium bowl, stir together flour and cinnamon.

In a large mixer bowl, beat butter till softened.  Add sugars and beat until fluffy.  Add egg yolk and coffee mixture and beat well.  Gradually add flour mixture, beating till well mixed.  Press evenly into an ungreased 15 x 10 x 1" baking pan.

Bake in a 350° oven for 15 to 18 minutes or until done.  Immediately sprinkle chocolate pieces over top.  Let stand till chocolate is softened, then spread evenly.  Sprinkle with nuts.  Cut into barns while warm.  Cool.

2013 Cost:  $ 5.51 using pecans

 Yield:  "4 Dozen"

Per Serving: 100 Calories; 7g Fat (56.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 40mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.