Mocha Walnut Cookies
- 1 1/2 Cups all purpose flour
- 1/2 Cup sugar, plus more for flattening cookies (see below)
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 Cup (2 sticks) unsalted butter (does not have to be room temperature)
- Appx 3/4 Cup chopped walnuts
- Preheat oven to 300 degrees (275 for convection).
- In the bowl of a food processor add the flour, the 1/2 cup of sugar, salt and espresso powder. Process until combined, about 15 - 30 seconds. Cut each stick of butter into about 12-16 pieces and add to the bowl. Pulse until the butter resembles small peas. Dump dough out onto a piece of parchment or wax paper and press it together.
- Place the chopped walnuts in a small bowl. Place granulated sugar in another bowl.
- Pinch off pieces of dough and roll in your hands. Balls should be the size of small marbles (about 1/2-3/4 inch diameter). Roll each ball in the walnuts and place 2 inches apart on ungreased (or parchment paper lined) cookie sheets. Using a small glass dip the bottom in the sugar and then flatten each ball with the glass. The cookies should not be too thin, about 1/4 inch. (The sugar will keep the cookies from sticking to the glass as you press.)
- Bake about 25-30 minutes, or until edges are lightly brown. Remove from oven and cool on pans on cooling racks about 5 minutes. Then remove from pans and allow to cool completely on racks.
flour, sugar, salt, espresso powder, butter, walnuts
Taken from www.epicurious.com/recipes/member/views/mocha-walnut-cookies-51534801 (may not work)