More Great Recipes: Cookies

Espresso Cookies

User Avatar
Member since 2012

Serves 60 | Prep Time 30 | Cook Time 10 Minutes per Batch


1 Cup Butter
3/4 Cup Sugar
4 Packets Instant Coffee (I use the single serve packets such as Folgers or Maxwell House)
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 Egg
1 Tablespoon Vanilla
2 1/3 Cups Flour
1 1/2 Cups Finely Chopped Pecans
8 Ounces Semi-Sweet Chocolate
1 Tablespoon Liquid Shortening

Preheat oven to 375 degrees

In a medium bowl, beat Butter on medium to high for 30 seconds

Add Sugar, Coffee, Salt & Baking Powder

Beat until everything is combined, scrapping the sides of the bowl occasionally.

Beat in the Egg and Vanilla

Slowly add the Flour until fully incorporated

If you have a cookie press:

Pack the dough into the cookie press

Force the dough through the press into desired shape onto a non-greased cookie sheet

If you do not have a cookie press:

Roll the cookies into 3/4 inch balls

With a glass dipped in sugar, press down on the balls to flatten

Bake for 10-12 minutes until the edges of the cookies are firm

Transfer to a wire rack to cool

Place Chocolate Chips into a bowl

Pour Liquid Shortening over the Chips

Place in Microwave for 30 seconds

Remove and stir

Repeat until the Chocolate is completely melted.

Dip one end of the cookie into the Chocolate

Let the excess Chocolate drain

Sprinke with Pecans

Place on waxed paper until Chocolate is set.

Note: These cookies will keep for about 3 weeks at room temperature or in the freezer for about 3 months. I normally make them in November and then take them out the week before Christmas to decorate.

Pairs Well With


These cookies are a magical combination of chocolate and coffee flavors and to enjoy them with a cup of coffee...heaven!

I originally found this recipe in the Better Homes & Gardens issue 2002 issue of Simply Perfect Holiday Baking. They were originally called "Mocha Wands" for the cookie press disc used to create the cookie shape. I have made a few ajustments, utilizing packets of instant coffee rather than the original 4 teaspoons of espresso coffee powder they called for, increased the vanilla from 1 teaspoon to 1 Tablespoon and using a different cookie press disc to yield more cookies, but the adjustments have gained rave reviews!

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana