pom couscous

pom steak

Chocolatey Espresso Nut Cookies

by Cathy Pollak
Print Email

chocespressocookiesAre you looking for that perfect cookie to round out your holiday cookie platter? The one that will please the chocolate lovers, the coffee lovers and nut lovers alike? This is it!

It is complex and full of goodness. I suggest tripling the recipe because it is crazily addictive. But, here is why I like it for a cookie platter. You need variety in your assortment of holiday cookies, but every cookie can't be a labor intensive nightmare. You'll never get it done. Listen to me, I'm so cynical?  But really, it's experience talking. You know what I mean. We all want these gorgeous plates of holiday cookie beauty, but it is so hard to do.

You have to have a few cookies that knock it out of the park on taste and are easy-schmeazy to make. This one doesn't need eggs and all that other fancy stuff. It's so easy to throw together between all the sugar cut out cookies.

I also used a tablespoon of instant espresso powder. I didn't use coffee granules because that is more of a mocha taste for a cookie, not a big, bold espresso flavor. This is the brand espresso powder I use in case you are looking for it in the store. It has never done me wrong.

You'll want to chop your nuts finely too. Don't grind them into powder in the food processor but you'll want an even chop. The nuts provide the texture for the cookie, so leave them a decent but small size. Is that too confusing? Maybe I should have taken a picture.

Anyway, these are amazing. You need to make them...you'll see.

Chocolatey Espresso Nut Cookies
Recipe from: Created by Noble Pig | Serves: About 20-22 cookies

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 Tablespoon instant espresso powder
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
Confectioners' sugar

Directions:

Cream butter an sugar in the bowl of a stand mixer until light and fluffy, about 4 minutes. Beat in vanilla.

Combine flour, cocoa and espresso powder in another bowl. Add gradually to creamed mixture, incorporating well. Stir in nuts. Roll into 1" balls. Place on ungreased cookie sheet. (I used a silpat, parchment would be good too.)

Bake at 325 degrees for 14-16 minutes or until somewhat firm. Cool on pans for 5 minutes and then carefully roll in confectioners' sugar while still warm. Place on wire racks to cool completely.

 

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

Restaurant News

Bar Tano in Brooklyn
New York
by Maia Harari

bartono.jpg We’d finally made it all the way to Park Slope, it was less than warm, and I’m pretty sure I had mascara on my forehead from frantically trying to fix my make-up on the subway.  You can imagine...

Read more...
Boston Bakery and Restaurant - Area Four
Boston
by Kitty Kaufman

area four 4It's inauguration Monday. Neither bison nor lobster's on our Cambridge menu but we're celebrating. The first place is "not doing lunch today," so around the corner we go to the second where I'm...

Read more...
Fairstead Kitchen: Supper, Libations & Late Night in Brookline, MA
Boston
by Kitty Kaufman

fairsteadintAndrew Foster and Steve Bowman dish contemporary American at Fairsted Kitchen in Brookline. It's a young vibe with a busy bar and communal tables so be ready to party. Why not? Even I have given...

Read more...
Bar Hayama
Los Angeles
by Fredrica Duke

barhayama.jpgWhat is wrong with me? Why do I drive past intriguing places and keep on driving? Or, why do I keep going to the same places because I know them, they are familiar and safe? My friend, another...

Read more...