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Mocha Mambos
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1-3/4 cups sifted flour
1/2 tsp. soda
1/2 tsp. salt
1/4 cup vegetable shortening
1/4 cup butter
1 cup firmly packed brown sugar
1 egg
1/2 tsp. vanilla
1/4 cup buttermilk
1/2 cup coconut
Sift together the flour, soda,and salt. Cream together the shortening and butter. Gradually add the brown sugar; creaming well. Add the egg and vanilla. Beat well. Blend in the buttermilk alternately with the dry ingredients. Mix well after each addition. Stir in the coconut. Cover and chill for 1 hour.
Drop chilled dough by teaspoonsful about 2 inches apart onto a greased baking sheet.
Bake at 400 * for 8-10 minutes. Cool and cover tops completely with chocolate frosting. Then drizzle generously with coffee frosting in zig-zag pattern. When frosting is set, store between waxed paper to prevent sticking.
Chocolate Frosting:
1 tbl. butter
1 square (1 oz.) unsweetened chocolate
1-1/2 cups powdered sugar
1/2 tsp. vanilla
3 tbl. cream or evaporated milk
Melt together the butter and chocolate. Blend in the powdered sugar. Add the vanilla and cream. Beat until of spreading consistency. Thin with additional cream if necessary.
Coffee Frosting:
1 tsp. soft butter
1/2 tsp. instant coffe
1/2 cup powdered sugar
4 tsp. hot water
Blend together the butter and instant coffee. Blend in the powdered sugar. Add about 4 tsp. hot water, a tsp. at a time, until of slightly runny consistency.
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