Espresso Cookies
  • 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
  1. Preheat oven to 375 degrees
  2. In a medium bowl, beat Butter on medium to high for 30 seconds
  3. Add Sugar, Coffee, Salt & Baking Powder
  4. Beat until everything is combined, scrapping the sides of the bowl occasionally.
  5. Beat in the Egg and Vanilla
  6. Slowly add the Flour until fully incorporated
  7. If you have a cookie press:
  8. Pack the dough into the cookie press
  9. Force the dough through the press into desired shape onto a non-greased cookie sheet
  10. If you do not have a cookie press:
  11. Roll the cookies into 3/4 inch balls
  12. With a glass dipped in sugar, press down on the balls to flatten
  13. Bake for 10-12 minutes until the edges of the cookies are firm
  14. Transfer to a wire rack to cool
  15. Place Chocolate Chips into a bowl
  16. Pour Liquid Shortening over the Chips
  17. Place in Microwave for 30 seconds
  18. Remove and stir
  19. Repeat until the Chocolate is completely melted.
  20. Dip one end of the cookie into the Chocolate
  21. Let the excess Chocolate drain
  22. Sprinke with Pecans
  23. Place on waxed paper until Chocolate is set.
  24. 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.
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!