Cocoa-Espresso-Brazil Nut Cookies
Brazil nuts are the seeds of a giant tree that grows in the South American rain forest. Their subtle but unique flavor adds the perfect richness to these java-scented cookies.
- Makes: 24 servings
- Yields: about 24 cookies
- Prep: 30 mins
- Chill: 3 hrs
- Bake: 10 mins 350°F per batch
- 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.
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.
- 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