Williamsburg Coffee Crisp Cookies (1971)

• 2/3 cup butter
• 1/2 cup light brown sugar, packed
• 1 egg, slightly beaten
• 1 tspn rum extract
• 2 cups sifted all-purpose flour
• 1/8 tspn baking soda
• 1/2 tspn baking powder
• 1/2 tspn salt
• 2 tbspns instant coffee
• Pecans, chopped or halved

Preheat oven to 400 degrees 10 minutes before cookies at to be put in.

Grease cookie sheet. Cream butter and brown sugar. Add the egg and rum extract, and mix well.

Beat in the sifted dry ingredients. Shape dough into rolls 2 inches in diameter, wrap in waxed paper, and chill. When firm, cut into thin slices and top with pecans. Baked on prepared cookie sheet at 40 degrees for 12 to 15 minutes. Yields 36 cookies.

More "Lost" Recipes from Williamsburg

Williamsburg Banana Buttermilk Cake (1850)

Williamsburg Carrot Spice Cake (1850)

Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)