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Cocoa, coffee and pecans are rolled together in these semisweet, sugar-dusted cookiesMore Italian Desserts Recipes

Food & Wine
December 2011

Gallery

© Fredrika Stjärne

Recipe Summary

active:
30 mins
total:
2 hrs
Yield:
Makes about 3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the butter, sugar and vanilla until smooth. Stir in the flour, cocoa, espresso powder and salt until thoroughly blended. Stir in the pecans. Cover the dough and refrigerate for 1 hour.

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  • Preheat the oven to 325°. Lightly butter 2 cookie sheets. Working in batches, roll the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets. Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch. Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely; roll in confectioners' sugar to coat.

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