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Hi, Could anyone give me a recipe on how to make cocoa ( hershey’s cocoa powder ) coffee cookies without eggs?

Hi, Could anyone give me a recipe on how to make cocoa ( using hershey’s cocoa powder ) coffee cookies without eggs?
Thank you in advance.

GRANDMA’S CHOCOLATE COOKIES
Printed from COOKS.COM

□ 1/2 lb. butter
□ 2 lbs. flour
□ 1 lb. sugar
□ 1/4 lb. cocoa
□ 3 tsp. baking powder
□ 3 tsp. cinnamon
□ 1 orange, grate skin
□ 2 c. cold coffee
□ 1 c. nuts

Bake 350 degrees, 15 minutes.

Put all ingredients in a bowl and mix well. Pinch off pieces of dough size of a walnut. Roll into a ball. Place on ungreased cookie sheet. Bake. When cool frost with frosting made with powdered sugar and water.

This recipe has been handed down for 3 generations. Grandma would mix these cookies with her hands.

M.’S CHERRY AND NUT COOKIES
Printed from COOKS.COM

□ 1 c. butter
□ 1/2 c. sugar
□ 2 tsp. vanilla
□ 2 c. flour
□ 1/2 c. chopped cherries
□ 1/4 c. unsweetened cocoa
□ 1 tbsp. instant coffee
□ 1/2 tsp. salt
□ 1 c. chopped pecans
□ 1 box confectioners’ sugar

Cream butter, sugar, vanilla until fluffy; sift together flour, cocoa, coffee, salt. Gradually add ingredients to creamed mixture. Add pecans and cherries. Chill dough. Shape dough into balls, using generous teaspoons of dough each ball. Place on greased cookie sheet, while warm. Sprinkle with confectioners’ sugar. Makes 6 dozen.

MOCHA NUT BUTTER COOKIES
Printed from COOKS.COM

□ 1 c. (1/2 lb.) butter, softened
□ 1 tbsp. water
□ 2 tsp. vanilla
□ 1/4 c. unsweetened cocoa
□ 2 c. finely chopped nuts
□ 1/2 c. sugar
□ 2 tsp. instant coffee crystals
□ 1 3/4 c. sifted flour
□ 1/2 tsp. salt
□ About 1 c. confectioners’ sugar

Cream butter and sugar in large bowl until light and fluffy. Dissolve instant coffee in hot water; cool. Stir into butter mixture with vanilla. Sift flour, cocoa and salt into butter mixture. Beat until smooth. Blend in nuts.

Shape dough into 1 inch balls and place about 1 inch apart on greased cookie sheet. Bake in preheated oven (325 degrees for 15 minutes). Cool on wire rack. Roll in confectioners’ sugar and store in airtight container.

MOCHA SHORTBREAD
Printed from COOKS.COM

□ 1/2 c. (8 tbsp.) unsalted butter
□ 6 tbsp. confectioners’ sugar
□ 1 tsp. instant coffee
□ 1 tbsp. boiling water
□ 1/2 c. all-purpose flour
□ 1/4 c. unsweetened cocoa powder

In bowl, cream butter and sugar until fluffy. Dissolve coffee in boiling water and gradually beat into butter mixture.

Sift flour with cocoa and gradually add to butter mixture by hand. Blend in thoroughly, but do not overbeat. On sheet of plastic wrap shape dough into log 1-2 inches in diameter and wrap (dough will be the consistency of thick frosting). Chill until firm, about 2 hours.

To bake, slice cookies 1/4 inch thick. Place on ungreased baking sheet. Bake at 350 degrees until cookies are slightly browned around edges, about 20 minutes. Remove from oven. Allow to cool on baking sheets about 10 minutes, then carefully remove to wire rack to cool completely. Makes about 20 cookies, slightly larger than 1 inch in diameter.

Le Whif Whiffable Chocolate and Coffee Powder from ThinkGeek

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