2 T instant coffee
9 oz package chocolate wafers [famous chocolate if you can find them]
1 stick butter [room temp]
1 teas salt
mix rum and coffee and set aside. crush wafers in food processor or using my graham cracker crust method until finely ground. set aside just under 1/4 cup. cream butter, coffee mixture, and salt until combined, add crumb and mix until uniform. using small cookie scoop, portion out 24 balls and roll until rounded. freeze about 10 minutes and then roll in remaining chocolate crumbs. refrigerate whatever you dont immediately eat. and/or share..
i also made short-stack cookies. basically sugar cookies with maple syrup thrown in for flavoring. and yes they do taste like buttery fluffy pancakes. with just a little crisp around the edges. im pretty sure i got the recipe out of a baking-mystery-book but i cant guarantee anything.
1 C sugar
1/4 C syrup
2 teas baking soda
1 teas salt
1 teas vanilla
2 C flour
1/4 C sugar [extra]
cream butter and sugar, add egg, syrup, soda, salt, vanilla, and mix well. slowly add flour, scraping down sides as needed. chill dough for half hour. using small cookie scoop, portion out walnut-sized blobs, roll in sugar, flatten slightly, and arrange with atleast 1" of space around each. [they flatten out quite a bit] bake at 350 for 10 minutes or until just darkened on the edges. immediately remove from cookie sheet and cool on rack.
linking up to ftlob and 33 shades of green's tasty tuesdays