• 11/23 Nat Espresso Day 4

    From Dave Drum@1:3634/12 to All on Sun Nov 21 13:41:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cocoa-Espresso-Brazil Nut Cookies
    Categories: Cookies, Snacks, Nuts, Chocolate
    Yield: 24 Servings

    3/4 c Butter; softened
    1 c Sugar
    1 lg Egg
    1 1/2 ts Vanilla
    1 1/2 c All-purpose flour
    3/4 c Unsweetened Dutch-process
    - cocoa powder
    2 ts Instant espresso coffee
    - powder
    1/4 ts Salt
    1/2 c Finely ground Brazil nuts
    1 c Fine chopped Brazil nuts

    In a large mixing bowl beat butter with an electric mixer
    on medium to high speed for 30 seconds. Add sugar. Beat
    until fluffy, scraping sides of bowl occasionally. Beat in
    egg and vanilla. Beat in flour, cocoa powder, espresso
    powder, and salt until combined. Add 1/2 cup ground nuts,
    beating just until combined.

    Place 1 cup finely chopped nuts in a shallow dish. Shape
    dough into a 6-inch log; roll log in nuts to coat. Wrap
    log in plastic wrap or waxed paper. Chill about 3 hours or
    until dough is firm enough to slice.

    Set oven @ 350ºF/175ºC.

    Line a cookie sheet with parchment paper; set aside. Cut
    log into scant 1/4-inch slices. Place slices about 1 inch
    apart on the prepared cookie sheet. Bake about 10 minutes
    or until set. Cool completely on cookie sheet.

    TO STORE: Layer cookies between sheets of waxed paper in
    an airtight container; cover. Store at room temperature
    for up to 3 days or freeze for up to 3 months.

    Better Homes & Gardens | March 2015

    MM Format by Dave Drum - 17 March 2015

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