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Black and Tan CookiesBlack and Tan Cookies

Black and Tan Cookies


By: Kathi H. - Grand Junction, CO - 2017 Recipe Contest Submission

"This cookie is the combination of two of my favorite cookies. Sometimes you want that sweet treat of a toffee filled cookie (the Tan side) and sometimes you want a treat with a kick (the Black side). Now you can have both together."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of our Door County Coffee Cafe.
Ingredients:

Featured ingredient: Almond Toffee Coffee 10 oz. Bag Ground

  • ½ cup soft Butter
  • 1 1/3 cup Crisco Butter Flavored Shortening
  • 1 ½ cups Sugar
  • 4 Eggs
  • 2 T cold Almond Toffee Coffee
  • 3 Tbs Pure Mexican Vanilla
  • 4 cups Flour
  • 1 1/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/4 teaspoon cayenne
  • 1 cup Door Country Marich Milk Chocolate Toffee Almonds, chopped
  • 1 ½ cups Dark Brown Sugar, packed
  • 2 Tbs cold Door Country Black and Tan Coffee brewed strong
  • 1/3 cup Cocoa Powder
  • ¾ cup Door Country Cherry De-Lite Dried Cherries chopped

Instructions:

Tan Dough

  1. Beat ½ cup butter and ½ cup shortening, then add 1 ½ cups sugar, beat well.
  2. Add 2 eggs.
  3. 1 at a time, add 1 Tablespoon vanilla and 1 cup cold Almond Toffee coffee.
  4. Combine 2 ¾ cup flour and 1 teaspoon baking soda and ¼ teaspoon salt in bowl. Add flour mixture to butter and sugar mixture, mix till combined, stir in chopped toffee.
  5. Place dough in fridge to chill 10-15 minutes.
Black Dough
  1. Beat 2/3 cup shortening, then add 1 ½ cups brown sugar, beat till smooth.
  2. Add 2 eggs, then 1 at a time, add 1 tablespoon vanilla and 2 tablespoons Door County Black and Tan coffee.
  3. Combine 1 ½ cups flour, 1/3 cup cocoa, ¼ teaspoon baking soda, ½ teaspoon salt and ¼ teaspoon cayenne.
  4. Add flour mixture to Shortening and Sugar mixture, mix till combined. Stir in chopped Door Country Cherry De Lite Dried cherries.
To Assemble
  1. Take a rounded spoonful of each dough and press both dough’s together side by side and gently roll the dough into a ball.
  2. Bake at 350 degrees for 6 to 7 minutes or until set but not hard.
  3. Optional to drizzle White Chocolate on the Black side and Dark Chocolate on the Tan side and to add a few chopped chocolate toffee almonds on top.