Glazed Oatmeal Raisin Coffee Cookies

By Addie

I’ve made these cookies a few times and they are delicious! This recipe is adapted from The Great American Cookie Cookbook. I didn’t have enough Kahula to make the icing so I used Grand Marnier. I’ve included both the original icing ingredients as well as my variation using Grand Marnier.

Ingredients

• COOKIES:
• 1 1/4 cups Butter Flavor CRISCO all-vegetable shortening
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup coffee flavor liqueur
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground nutmeg
• 3 cups oats (quick or old-fashioned, uncooked)
• 1 1/2 cups raisins
• 3/4 cup sliced almonds
• .........................................
• DRIZZLE:
• 1 cup confectioners' sugar
• 1 tablespoon coffee flavor liqueur
• 1 teaspoon cold coffee
• VARIATION DRIZZLE:
• 1 cup confectioners’ sugar
• 2 1/2 teaspoons cold coffee
• 1 1/2 teaspoons Grand Marnier

Preparation

Step 1

Heat oven to 375 F. Place sheets of foil on countertop for cooling cookies.

For cookies, combine 1 1/4 cups shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, 1/4 cup liqueur and vanilla.

Combine flour, cinnamon, baking soda and nutmeg. Add gradually to creamed mixture at low speed. Stir in oats, raisins and nuts. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake at 375 F for 9 to 10 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

For drizzle, combine confectioners' sugar, 1 tablespoon liqueur and coffee in medium bowl. Add additional liquid if needed to make thick drizzle. Stir until smooth. Drizzle over cooled cookies.