Brazilian Jubilee Cookies

A hint of chocolate-flavor in the dough tastes terrific with chocolate and Brazil nuts. MORE+ LESS-

By Pillsbury Kitchens

April 1, 2010

Bake-Off® Contest 04, 1952

Midland, Texas

3/4

cup granulated sugar

1/4

cup packed brown sugar

1/2

cup shortening

teaspoons vanilla

egg

1 1/2

cups all-purpose flour

to 2 tablespoons instant coffee granules or crystals

teaspoon baking powder

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

cup chopped Brazil nuts

milk chocolate stars (from 14-oz bag)

Additional chopped Brazil nuts, if desired

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1

Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat sugars and shortening with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in vanilla and egg. On low speed, beat in flour, instant coffee, baking powder, salt, cinnamon and 1 cup nuts until dough forms.
2

Shape dough by tablespoonfuls into balls. Place 2 inches apart on cookie sheets.
3

Bake 12 to 15 minutes or until golden brown. Immediately top each cookie with 1 chocolate star. Remove from cookie sheets to cooling rack; cool 5 minutes (chocolate will soften). Spread chocolate over cookies to frost. Sprinkle with additional chopped nuts.