5 tablespoons stick margarine or butter, softened

1 cup light brown sugar

1 egg

1/4 cup milk

1/4 cup sherry

1 tablespoon instant coffee dissolved in 1/4 cup coffee or water

1 2/3 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup coarsely chopped walnuts

1 cup semisweet chocolate chips

Sherry Icing:

1 teaspoon instant coffee

2 tablespoons milk

2 1/4 cups sifted powdered sugar

1 1/2 tablespoons softened butter

2 tablespoons sherry

1. Grease a 15 1/2 by 10 1/2 inch baking pan or spray with nonstick cooking spray and set aside. Preheat oven to 375 degrees. Cream together the margarine, sugar and egg. Stir in the milk, sherry and coffee. (Batter may look curdled, but will smooth out when the flour is added).

2. Sift together the flour, salt, baking powder, soda and cinnamon. Add to the creamed mixture and blend to a smooth batter. Stir in walnuts and chocolate chips.

3. Spread in the prepared pan and bake about 20 minutes, or until the cookies test done in the center. Cool in the pan on a rack.

4. To prepare the icing: Dissolve the instant coffee in the milk. Stir together the powdered sugar, softened butter , sherry and coffee-milk mixture, mixing until smooth and blended. Scrape onto the top of the bar cookies and spread with spatula. Let set before cutting into bars.