Cocoa-Espresso-Brazil Nut Cookies
cup unsweetened Dutch-process cocoa powder
teaspoons instant espresso coffee powder
cup finely ground Brazil nuts
cup finely chopped Brazil nuts
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in flour, cocoa powder, espresso powder, and salt until combined. Add 1/2 cup ground nuts, beating just until combined.
- Place 1 cup finely chopped nuts in a shallow dish. Shape dough into a 6-inch log; roll log in nuts to coat. Wrap log in plastic wrap or waxed paper. Chill about 3 hours or until dough is firm enough to slice.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. Cut log into scant 1/4-inch slices. Place slices about 1 inch apart on the prepared cookie sheet. Bake about 10 minutes or until set. Cool completely on cookie sheet.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts(Cocoa-Espresso-Brazil Nut Cookies)
- Per serving:
- 198 kcal cal.,
- 14 g fat
- (6 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 24 mg chol.,
- 69 mg sodium,
- 17 g carb.,
- 2 g fiber,
- 9 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet