---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Cappuccino Cookies
  Categories: Dessert, Cookies, Posted-mm
       Yield: 60 Servings
  
       1 c  Butter, softened
       2 c  Firmly packed brown sugar
       2 tb Milk
       2 tb Instant coffee granules
       2 lg Eggs
       1 ts Rum extract
     1/2 ts Vanilla
       4 c  All-purpose flour
       1 ts Baking powder
     1/2 ts Ground nutmeg
     1/4 ts Salt
            Chocolate sprinkles
            -or-  melted
            Chocolate (optional)
  
   BEAT butter in large bowl with electric mixer at
   medium speed until smooth. Add sugar; beat until well
   blended.
   
   HEAT milk in small saucepan over low heat; add coffee
   granules, stirring to dissolve. Add milk mixture,
   eggs, rum extract and vanilla to butter mixture. Beat
   at medium speed until well blended.
   
   COMBINE flour, baking powder, nutmeg and salt in large
   bowl. Gradually add flour mixture to butter mixture,
   beating at low speed after each addition until blended.
   
   SHAPE dough into 2 logs, about 8 inches long and 2
   inches in diameter. (Dough will be soft; sprinkle
   lightly with flour if too sticky to handle.)
   
   ROLL logs in chocolate sprinkles, if desired, coating
   evenly ('/3 cup sprinkles per roll). Or, leave rolls
   plain and dip cookies in melted chocolate after
   baking. Wrap each log in plastic wrap; refrigerate
   overnight.
   
   PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
   into '/4-inch-thick slices; place 1 inch apart on
   cookie sheets. (Keep unbaked rolls and sliced cookies
   chilled until ready to bake.)
   
   BAKE 10 to 12 minutes or until golden brown. Transfer
   to wire racks to cool. Dip plain cookies in melted
   semisweet or white chocolate, if desired. Store in
   airtight container.
   
   Makes about 60 cookies
   
   *To dip 24 cookies, melt 1 cup chocolate chips in
   small saucepan over very low heat until smooth.
   
   From the recipe files of suzy@gannett.infi.net
  
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