2/3 cup all-vegetable shortening
1 1/2 cups firmly packed light brown sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup coarsely chopped almonds
1/3 cup unsweetened baking cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips
1/2 cup toasted almonds, coarsely chopped for decorations, optional
1 cup confectioners' sugar, sifted
1 teaspoon instant coffee crystals
1 tablespoon milk
1/8 teaspoon cinnamon
For cookies, heat oven to 375 degrees. Grease 9-by-13-inch pan with shortening. Place cooling rack on countertop for cooling cookies.
Combine shortening, brown sugar, water and vanilla in large. Beat at medium spped of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, almonds, cocoa, cinnamon, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Spread mixture evenly into prepared pan.
Bake at 375 degrees for 10 to 12 minutes, or until set. Do not over-bake. Cool completely in pan on cooling rack. Cut into 2-by-1-by-1/2 inch bars.
For icing, spread almonds, if used, on ungreased baking sheet. Bake for 3 to 4 minutes, or until lightly brown. Set aside.
Combine confectioners' sugar and instant coffee in small bowl. Add milkk. Stir until smooth. Drizzle icing over cooled bar cookies. Sprinkle with toasted almonds evenly.
Shannon and I didn't use almonds in the cookie, and didn't make the icing since we are putting the cookies in a zip-lock back to go to school tomorrow. Enjoy!! :)