Brazilian Coffee Cookies

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

I was the substitute teacher for a second-grade math class
that was learning about groups. In one exercise, pupils were
asked to label a group of items according to their common
characteristics. Pictured were onion rings, doughnuts, a
Bundt cake, and ring cookies. The correct answer would have
been that all the items have holes in the center. But one
health-conscious boy's response was, "All of those things
contain too much cholesterol."

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                            TODAY'S RECIPE
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These gingersnap-style cookies get their coffee flavor from powdered
instant coffee.

Brazilian Coffee Cookies

1/3 cup (80 ml) butter
1/2 cup (125 ml) packed brown sugar
1/2 cup (125 ml) sugar
1 egg
1 Tbs (15 ml) milk
1 tsp (5 ml) vanilla extract
2 cups (500 ml) all-purpose flour
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) baking powder
2 Tbs (30 ml) powdered instant coffee

Mix the butter, sugars, egg, milk, and vanilla until fluffy. Stir the
remaining ingredients together in a separate bowl and add to the
butter mixture, mixing thoroughly. Shape into 1-inch (2.5 cm)
balls. (If the dough is too soft, chill until firm enough to handle.)
Place balls 2 inches (5 cm) apart on ungreased baking sheets.
Flatten to 1/8 inch (3 mm) thickness with a greased fork dipped
in sugar, or the greased bottom of a glass dipped in sugar. Bake
in a preheated 400F (200C) oven until lightly browned, 8 to 10 minutes.
Makes about 48 cookies.
Received on Mon Mar 14 10:49:52 2011