*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Beat brown sugar and shortening at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla and coffee. Beat until well blended and fluffy. Combine flour, baking powder, baking soda, salt and nutmeg. Add gradually to shortening mixture, beating at low speed until blended.
Divide dough in half. Roll each half into two logs approximately 2-inches in diameter. Wrap in waxed paper. Freeze for 2 hours.
Heat oven to 350 degrees F. On a lightly floured surface, cut logs into 14-inch thick slices. Place 2 inches apart on ungreased baking sheet. Sprinkle center of each cookie with chocolate sprinkles.
Bake 12 minutes or until golden brown. Cool 2 minutes on baking sheet. Place on cooling racks to cool completely.