Posted by jeanndan 05-17-99 2:29 PM
Tijuana Fiesta Cookies
2 1/4 cups sifted all purpose flour
2 tsps. baking soda
2 tsps. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2 tsps. instant coffee
1/3 cup boiling water
1 stick butter (1/2 cup)
1/2 cup granulated sugar
1 egg
1/2 cup molasses
1 T. whole aniseed
1 tsp. coriander seeds, crushed (substitute ground coriander)
White Icing - recipe below
Preheat oven to 350 degrees.
Sift together flour, baking soda, ginger, cinnamon, cloves, and salt and set aside.
Dissolve instant coffee in boiling water and set aside.
In a large bowl cream butter. Beat in sugar and then egg. Gradually beat in molasses, scraping bowl as necessary with spatula.
On low speed gradually add sifted dry ingredients, alternately with coffee, until thoroughly blended and smooth.
Stir in aniseed and coriander seeds.
Place teaspoonfuls of dough 2" apart on foil lined cookie sheets.
Bake 12-14 minutes. Cookies are done when top springs back when lightly
pressed.
Transfer cookies to rack to cool before icing.
White Icing
3 cups sifted confectioners' sugar
1 1/2 tsps. vanilla extract
5 T. milk
36 pecan halves
In a small bowl beat together confectioners' sugar, vanilla and milk until smooth.
Ice cookies, leaving a margin. Place a pecan half on top of each iced cookie. Let cookies set.