1/2 cup butter
1 cup brown sugar
1 egg
2 cups flour
3/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup coffee
raisins
Cream together butter and sugar, add egg. Mix together flour, cocoa, salt, baking powder, baking soda, add to creamed mixture with coffee. Stir in raisins. Chill dough. Roll into walnut size balls and bake on ungreased baking sheet in a 350 oven for 15 to 18 minutes. Cool. Frost with confectioner's sugar glaze and dip tops into crushed Spanish peanuts.
Cream together butter and sugar, add egg. Mix together flour, cocoa, salt, baking powder, baking soda, add to creamed mixture with coffee. Stir in raisins. Chill dough. Roll into walnut size balls and bake on ungreased baking sheet in a 350 oven for 15 to 18 minutes. Cool. Frost with confectioner's sugar glaze and dip tops into crushed Spanish peanuts.
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