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1/2 c.butter
1/2 c.sugar
2 beaten eggs
2 c.flour
1/2 tsp.salt
1/2 tsp.baking soda
1/2 tsp.each cinnamon, ginger and nutmeg
1/2 c.cold strong coffee
1/2 c.chopped nuts - plus
1/4 c.butter
2 c.confectioner's sugar
2 T.coffee
Cream butter and sugar; add beaten eggs and blend well.
Sift together flour, salt, baking soda and spices.
Add dry ingredients alternately with cold coffee, mixing well.
Stir in 1/2 c. nuts. Spread in a jelly roll pan. Bake at 350F
for 25 minutes. When cooled, ice with mixture of remaining butter,
confectioner's sugar and coffee. Sprinkle with more nuts, cut into bars.
1/2 c.sugar
2 beaten eggs
2 c.flour
1/2 tsp.salt
1/2 tsp.baking soda
1/2 tsp.each cinnamon, ginger and nutmeg
1/2 c.cold strong coffee
1/2 c.chopped nuts - plus
1/4 c.butter
2 c.confectioner's sugar
2 T.coffee
Cream butter and sugar; add beaten eggs and blend well.
Sift together flour, salt, baking soda and spices.
Add dry ingredients alternately with cold coffee, mixing well.
Stir in 1/2 c. nuts. Spread in a jelly roll pan. Bake at 350F
for 25 minutes. When cooled, ice with mixture of remaining butter,
confectioner's sugar and coffee. Sprinkle with more nuts, cut into bars.