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ESPRESSO COOKIES
Espresso Cookies
I originally found this recipe in the Better Homes & Gardens issue 2002 ..
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INGREDIENTS
- Cooking Time: 10 Minutes per Batch
- Servings: 60
- Preparation Time: 30
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
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!
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