Espresso cookies

Yield: 3 dozen

Measure Ingredient
½ cup Unsalted butter
3 tablespoons Sugar
1 cup Ground toasted hazelnuts
1 cup Unbleached flour
1 ounce Bittersweet chocolate,
\N \N Finely grated
1 tablespoon Instant coffee powder
2 teaspoons Hot water
36 \N Skinned toasted whole
\N \N Hazelnuts
½ cup Powdered sugar
1 tablespoon Unsweetened cocoa powder

Cream the butter and sugar in a mixer bowl. Combine the ground hazelnuts, flour, and chocolate and stir into the butter mixture.

Dissolve the coffee in the water and stir into the butter mixture.

Preheat oven to 325 degrees. Shape the dough into balls, using about 2 T of the dough for each cookie. Place on ungreased cookie sheets and press a whole hazelnut into the center of each ball. Bake the cookies until lightly colored, about 15 minutes. Let cool. Combine the powdered sugar and cocoa and sift over the cookies. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.

Submitted By TERRI WOLTMON On 04-27-95

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