Frosted Coffee Fingers

By ChefJune • April 20, 2011 • 2 Comments

⎙

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 cup 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!