These sound a lot like those Mexican Wedding Cookies (which I don’t like) so the recipe made me nervous but they really are good.
1 dozen cookies
1 cup butter, softened
½ cup white granulated sugar
1 teaspoon vanilla extract
1 tablespoon instant coffee powder
¼ cup cocoa powder
¼ teaspoon salt
1 ¾ cups all-purpose flour, 8 ounces
1 ½ cups finely chopped pecans or shredded coconut
Heat oven to 325°F. Place rack in middle position.
Combine butter, white sugar, vanilla extract, instant coffee powder, cocoa powder, and salt. Mix well.
Add the flour in half-cup increments, mixing after each addition.
Stir in the nuts or coconut and make sure everything is evenly distributed.
Use a 2 tablespoon scooper to form balls. Place them on prepared baking sheets.
Bake for about 12 minutes, until they are set. Do not over bake!
Move the cookies to a wire rack. Let them cool completely.
When completely cool, dip in powdered sugar to coat.
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