Espresso Nut Cookies

Directions

In medium bowl combine flour, baking powder and salt; set aside.

In large bowl cream butter well; gradually beat in sugars until light and fluffy.

Beat in egg and espresso until well mixed.

Stir in flour mixture until well blended; stir in nuts.

Shape dough in two 2-inch diameter rolls.

Wrap tight; chill 4 hours or until firm.

With sharp, thin knife, using sawing motion, slice ¼ inch thick.

Place slices 1 inch apart on lightly greased baking sheet.

Bake in preheated 375℉ (190℃) oven 9 to 11 minutes or until slightly firm.

Remove to racks to cool.

Add optional decorations.