1 c Unsalted butter; softened
1/2 c Sugar
2 ts Vanilla
1 tb Instant espresso powder
1/4 c Unsweetened cocoa
3/4 ts Salt
1 3/4 c Flour
2 c Pecans; finely chopped
Confectioners sugar In mixer or food processor, cream butter with sugar until light and fluffy. Add vanilla, espresso, cocoa and salt. Combine well. Add flour until just combined. Add nuts. Chill dough covered for 2 hours or overnight. Preheat oven to 375 deg. Roll dough into 1 inch balls and arrange on cookie sheets about an inch apart. Bake 12 to 15 min. or until just firm. Cool for 5 minutes on sheets. Toss in batches in a bowl of confectioners sugar. Cookies freeze well. Source: Gourmet, Dec.93 —–