|Nutritional Guidelines (per serving)|
|Servings: 4 Dozen (48 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use espresso powder or instant coffee in these wonderful buttery cookies. Cocoa powder and the coffee powder together give these cookies intense flavor, and the chopped pecans give them a nice crunchy texture.
If you like rich chocolate flavor, you will love these cookies.
- 1 cup/8 ounces butter (softened)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder
- 1/4 cup unsweetened cocoa
- 1 3/4 cups flour (sift before measuring)
- 1/2 teaspoon salt
- 2 cups pecans (finely chopped)
- Garnish: sifted powdered sugar for decorating the cooled cookies
Heat the oven to 325 F (165 C/Gas 3).
Cream together the butter, sugar, and vanilla until light.
Add coffee powder, cocoa, flour, salt, and finely chopped pecans; mix well.
Shape into 1-inch balls.
Place the 1-inch balls on ungreased cookie sheets.
Bake in the preheated oven for about 15 minutes.
Cool then roll in sifted powdered sugar.
- When making cookies, make a double batch and freeze half of the baked (undecorated) cookies for up to 6 months. Put them on a baking sheet for about 5 minutes in a 325 F oven, and then roll in the powdered sugar when cool.
- Freeze the shaped cookies on a cookie sheet in a single layer, then put the frozen dough balls in a bag and freeze for up to 3 months. Be sure to place a note in the bag with baking directions. Thaw before baking.