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Espresso Nut Cookies recipe

Coffee powder adds a bittersweet tone tothese doubly sweetened refrigerator cookies while nuts give themtexture and a more complex flavor.

Recipe: Espresso Nut Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tablespoon instant coffee powder
1/2 cup chopped nuts

  • In a medium bowl, combine flour, bakingpowder and salt; set aside.
  • In a large mixing bowl, cream butter;gradually beat in sugar and brown sugar until light and fluffy.Beat in egg and instant coffee powder until mixed. Stir in flourmixture and chopped nuts.
    Shape dough in two 2-inch-diameter logs. Wrap tightly and refrigeratefor 4 hours, or until firm.
  • After dough has finished chilling, preheatoven to 375°F (190°C). With a sharp, thin knife, cutdough into 1/4-inch-thick slices. Place slices 1 inch apart ona lightly greased baking sheet.
  • Bake 9 to 11 minutes or until startingto firm. Remove to wire racks to cool.

    Makes 36 cookies.

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