Coffee filbert crescents

Yield: 1 servings

Measure Ingredient
2 teaspoons Instant coffee granules
2 teaspoons Hot water
1 each Butter
⅔ cup Sifted icing sugar
2 cups Flour
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

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