---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Almond Mocha Cookie Bars
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            Cookie base:
   1 1/2 c  Firmly-packed brown sugar
     2/3 c  Crisco shortening
       2 tb Instant espresso
            Or coffee powder (not
            -granules)
       1 tb Cold coffee
       1 ts Vanilla
     1/2 ts Almond extract
       2    Eggs
     1/2 c  All-purpose flour
     1/3 c  Unsweetened baking cocoa
     1/2 ts Salt
     1/4 ts Baking soda
       1 c  Miniature semi-sweet
            = chocolate chips
       1 c  Slivered almonds; toasted
            = and coarsely chopped
            Coffee glaze:
       1 c  Icing sugar
       1 tb Cold coffee; (1 to 2)
       1 tb Coffee-flavored liqueur
  
    1. Pre-heat oven to 350F (180C). Grease 13 x 9-inch pan
   (33 cm x 23 cm) with shortening. Place cooling rack on
   countertop.
    2. For cookie base, combine brown sugar, shortening,
   coffee powder, coffee, vanilla and almond extract in large
   bowl. Beat at medium speed of electric mixer until well
   blended. Beat eggs into creamed mixture.
    3. Combine flour, cocoa, salt and baking soda. Mix into
   creamed mixture at low speed just until blended. Stir in
   chocolate chips and almonds. Spread mixture evenly in
   prepared pan.
    4. Bake at 350F (180C) for 30 to 35 minutes, or until
   set. DO NOT OVERBAKE. Cool completely in pan on wire rack.
   Cut into 2 x 1-1/2 inch bars.
    5. For glaze, combine icing sugar, 1 tablespoon (15 mL)
   coffee and coffee liqueur in small bowl. Stir until well
   blended. Add additional coffee if mixture is too thick to
   drizzle. Drizzle over cooled cookie bars. 3 dozen bars
  
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