by Esther Horne Black via Kathy Kubler & edited by Maruka Reecer to be gluten free.
Ingredients (Gluten Free)
- 1 cup shortening
- 2 cups brown sugar (lightly packed)
- 2 eggs
- 1/2 cup cold coffee
- 3 cups all purpose, gluten free baking flour
- 1/2 cup almond flour
- 1 1/2 tsp. allspice
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 cups chopped walnuts (I normally use pecans, but didn’t have any on hand)
Mix shortening, brown sugar, and eggs until thoroughly combined. Add cold coffee and mix until smooth.
Combine all dry ingredients in a separate bowl. Sift the flour(s) and mix in cinnamon, allspice, salt, and baking soda.
Add the dry mixture to the wet mixture, stirring slowly to incorporate. Chop walnuts (or pecans) and add to the mix until evenly dispersed.
Cover and chill the batter for 1 hour.
Preheat oven to 400 degrees. Spoon one tablespoon sized dollops onto an oiled cookie sheet. These do not need to be neat. Just dollop them on.
Bake at 400 for 12-ish minutes, depending on your oven. Also, keep your dough cold. Between batches, pop the bowl back in the fridge, otherwise the shortening will warm up too much and your cookies will be flat instead of rounded and fluffy.
Wine Pairing Suggestion
I honestly prefer these with a cup of Market Spice tea or some coffee with Caroline’s or Bailey’s.