How To make Espresso Nut Cookies
2 c Flour
1 ts Baking powder
1/8 ts Salt
1/2 c Butter or margarine,softened
1/2 c Granulated sugar
1/2 c Packed brown sugar
1 Egg
1/2 c Finely chopped pecans
Or walnuts 1 tb Instant espresso
Or instant coffee Dissolved in: 1 tb Hot water, cooled
In medium bowl combine flour, baking powder and salt; set aside. In large bowl cream butter well; gradually beat in sugars until light and fluffy. Beat in egg and espresso until well mixed. Stir in flour mixture until well blended; stir in nuts. Shape dough in two 2-inch diameter rolls. Wrap tight; chill 4 hours or until firm. With sharp, thin knife, using sawing motion, slice 1/4 inch thick. Place slices 1 inch apart on lightly greased baking sheet. Bake in preheated 375 degree oven 9 to 11 minutes or until slightly firm. Remove to racks to cool. Add optional decorations. Holiday Decorations Use tube icing with star tip to make Santa face and hat pompon, leaf tip to make hat. Give eyes sparkle with silver dragees -----
How To make Espresso Nut Cookies's Videos
Chocolate Espresso Shortbread Cookies
These Chocolate Espresso Shortbread Cookies are buttery, crisp, loaded with dark chocolate and will give you a little extra pep in your step!
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Easy Espresso walnut cookies-cookies when you forget to add baking soda
#chocolatechipcookies #chocolatewalnutscoookies #espressowalnutcookies
Ingredients
1 n 1/2 cup o APF
1 stick of unsalted butter
3/4 cup of granulated sugar
1/4 cup of brown sugar
1 n 1/2 tsp of baking powder
(recipe does call for 1 tsp of baking soda which I forgot)
pinch of salt
2 tsp of espresso powder
chocolate chips/chunks
walnuts
how to make espresso hazelnut chocolate cookies - easy cookie recipe!
how to make espresso hazelnut chocolate cookies; soft and chewy cookies laced with fresh coffee, crunchy chopped hazelnuts, and melting chocolate chunks.
Original recipe posted on my site:
#baking #easyrecipes #cookies
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*ESPRESSO HAZELNUT CHOCOLATE COOKIES RECIPE*
Ingredients:
- 125g (8 ½ tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 large eggs
- 275g (2 cups) plain or '00' flour
- 1 rounded tsp of espresso powder (feel free to extract fully, or use 1 tbsp of granulated coffee mixed into boiling water instead)
- ½ tsp salt
- 200g (7 oz) whole-hazelnut milk or dark chocolate, chopped into chunks
Instructions:
1) In a large bowl, beat together the butter and sugars until just combined.
2) Add the eggs one at a time, beating thoroughly between each addition until well incorporated.
3) Mix flour, coffee, salt, and chocolate chunks into the bowl.
4) Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
5) Preheat your oven - 190°C / 170°C fan / 375°F / gas mark 5.
6) Line 2-3 baking trays with greaseproof paper.
7) Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-20 balls of dough.
8) Bake on their trays for 12-15 minutes until they look dry on top. They may seem underdone but they will firm up as they cool!
9) Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
10) Enjoy!
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