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Author Notes: My mom made these when we were kids, and they are just SO luscious that I've been making them for kids, big and small, for decades now. I wish I could include a photo, but I have none in my files, and since it's Passover, cannot make any right now. —ChefJune
Makes 1 13 x 17-inch jelly roll pan full
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1 extra large egg
- 1/2 cup hot black coffee
- 1 1/2 cups sifted unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Rumford's baking powder
- 1/2 teaspoon cinnamon (I use Vann’s Saigon Cinnamon)
- 1/4 teaspoon fine sea salt
- Preheat oven to 350 degrees F. Butter a 13 x 17-inch jelly roll pan. Have all ingredients at room temperature.
- Cream butter and sugar until fluffy. Beat in the egg.
- In a separate bowl, combine dry ingredients. Add to the egg mixture alternately with the hot coffee. Mix well. Smooth the mixture in the prepared pan.
- Bake in preheated oven for 13 minutes.
- Allow to cool completely before frosting with the following icing: 1 tablespoon unsalted butter, melted; 1 cup sifted Confectioners sugar; enough orange juice to spread smoothly. Mix butter and sugar. Add orange juice to make a thin but spreadable frosting. [The frosting will look almost translucent on the cookies.]
- Cut into bars of the size you desire and watch them disappear!
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Recipe with Coffee
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