- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 tsp vanilla
- 1 Tbs instant espresso powder
- 1/4 cup unsweetened cocoa
- 3/4 tsp salt
- 1 3/4 cups of favorite flour
- 2 cups pecans, finely chopped
- Confectioners sugar
- Cream butter with sugar until light and fluffy in a mixer or food processor.
- 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 375F degrees. Roll dough into 1-inch balls and arrange them 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.
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