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
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
Uncle Dirty Dave's Archives
... French Food in France. They seem to like it there. -- Basil Fawlty
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