| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter; softened (1 cup) |
| 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Vanilla |
| 1 |
tb |
Instant espresso powder |
| 1/4 |
c |
Unsweetened cocoa powder |
| 3/4 |
ts |
Salt |
| 1 3/4 |
c |
All-purpose flour |
| 2 |
c |
Finely chopped pecans |
|
|
Confectioners' sugar for coating the |
|
|
; cookies |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter with the granulated sugar
until the mixture is light and fluffy, add the vanilla, the espresso
powder, the cocoa powder, and the salt, and beat the mixture until it is
combined well. Add the flour, beat the dough until it is just combined, and
beat in the pecans. Chill the dough, covered, for at least 2 hours or
overnight.
Preheat the oven to 375F. Roll the dough into 1-inch balls and arrange the
balls about 1 inch apart on baking sheets. Bake the cookies in batches in
the middle of the oven for 12 to 15 minutes, or until they are just firm,
and let them cool for 5 minutes on the sheets. Toss the warm cookies in
batches in a bowl of the confectioners' sugar to coat them well. The
cookies maybe made 2 months in advance and kept frozen in airtight
containers.
Makes about 95 cookies.
Gourmet December 1993
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