Espresso nut cookies
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Baking Powder |
| ⅛ | teaspoon | Salt |
| ½ | cup | Butter Or Margarine |
| Softened | ||
| ½ | cup | Granulated Sugar |
| ½ | cup | Packed Brown Sugar |
| 1 | Egg | |
| ½ | cup | Finely Chopped Pecans Or |
| Walnuts | ||
| 1 | tablespoon | Instant Espresso Or Instant |
| Coffee, Dissolved In | ||
| 1 | tablespoon | 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 degree oven 9 to 11 minutes or until slightly firm. Remove to racks to cool. Add optional decorations. Holiday Decorations Use tube icing with star tip to make Santa face and hat pompon, leaf tip to make hat. Give eyes sparkle with silver degrees Recipe By :
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