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Makes about 4-1/2 Dozen Cookies 1 -1/4 cups firmly packed light brown sugar 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 2 eggs 1/4 cup light corn syrup or regular pancake syrup 1 teaspoon vanilla 1 teaspoon rum extract 2 tablespoons instant espresso or coffee powder 3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg Chocolate jimmies Place brown sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla, rum extract and coffee; beat until well blended and fluffy. Combine flour, baking powder, baking soda, salt and nutmeg. Add gradually to shortening mixture, beating at low speed until blended. Divide dough in half. Roll each half into two logs approximately 2 inches in diameter. Wrap in waxed paper. Refrigerate several hours. Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. Cut cookies into 1/4-inch-thick slices. Place 2 inches apart on ungreased baking sheet. Sprinkle center of each cookie with jimmies. Bake one baking sheet at a time at 350ºF for 10 to 12 minutes or until golden brown. DO NOT OVERBAKE. Cool 2 minutes. Remove cookies to foil to cool completely. |
