Ingredients
2 C flour
1 tsp baking soda
1/4 tsp salt
1/2 C vegetable shortening
1/3 C brown sugar
1 egg
1/2 C molasses
1/4 C brewed coffee
sliced natural almonds
Directions
Preheat oven to 375 F.
Grease cookie sheets.
On a sheet of wax paper combine flour, baking soda, and salt.
In a mixing bowl, cream shortening.
Add brown sguar and beat til well mixed.
Beat in egg, molasses and coffee.
Add flour mixture and beat til smooth.
Drop dough by heaping teaspoonfuls on the prepared cookie sheets, leaving about 1 1/2 in between each, and stick a few almond slices upright into the top of each cookie.
Bake in the middle of the oven for 10 to 12 min or until golden around the edges.
Transfer to racks to cool.
Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
