Yield: 1 servings
|2 teaspoons||Instant coffee granules|
|2 teaspoons||Hot water|
|⅔ cup||Sifted icing sugar|
|1 cup||Finely chopped hazelnuts or pecans|
|6 eaches||Semi sweet chocolate|
Dissolve coffee in hot water. Let cool. Cream together butter, sifted icing sugar and coffee. Stir in flour and nuts. Mix well. Chill for 30 minutes or more. Bake at 350F for 10-12 minutes. (shaped into 3 inch long and ½ inch wide) When baked and cooled, dip one end in melted chocolate squares. Allow to dry on waxed paper. Makes about 8 dozen. Origin: Tara Freeman, Ed Vroones daughter Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-04-95