Subj : BH&G 2661
To   : All
From : Dave Drum
Date : Mon May 10 2021 09:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cocoa-Espresso-Brazil Nut Cookies
 Categories: Cookies, Snacks, Nuts, Chocolate
      Yield: 24 Servings
 
    3/4 c  Butter; softened
      1 c  Sugar
      1 lg Egg
  1 1/2 ts Vanilla
  1 1/2 c  All-purpose flour
    3/4 c  Unsweetened Dutch-process
           - cocoa powder
      2 ts Instant espresso coffee
           - powder
    1/4 ts Salt
    1/2 c  Finely ground Brazil nuts
      1 c  Fine 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.
  
  Set oven @ 350ºF/175ºC.
  
  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.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If all the cars in America were placed nose-to-tail it would be Labour Day
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