• 7 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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Instructions Checklist
Instructions Checklist
  • Preheat oven to 350°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.

To Store:

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

198 calories; 14 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 24 mg cholesterol; 69 mg sodium. 163 mg potassium; 17 g carbohydrates; 2 g fiber; 9 g sugar; 3 g protein; 0 g trans fatty acid; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3