Espresso Nut Cookies
Yield
20 servingsPrep
270 minCook
10 minReady
280 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine,softened |
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
pecans
finely chopped, or walnuts |
|
| 1 | tablespoon |
instant coffee, espresso
dissolved in 1 tb hot water, cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
butter
or margarine,softened |
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
pecans
finely chopped, or walnuts |
|
| 15 | ml |
instant coffee, espresso
dissolved in 1 tb hot water, cooled |
|
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.
