Espresso-Nut Drop Cookies
An expresso and nut-filled cookie is a must-have at your next get-together.
Test Kitchen Tip:
To toast hazelnuts (filberts), preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.