INGREDIENTS
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1 cup shortening
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2 cups packed brown sugar
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2 eggs
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1/2 cup brewed coffee, room temperature
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3 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 1/2 teaspoons ground cinnamon, divided
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1 cup chopped almonds, toasted
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3 tablespoons sugar
DIRECTIONS
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In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture. Stir in almonds.
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Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly. Bake at 375 degrees F for 10-12 minutes or until firm. Remove to wire racks to cool.
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