1 cup unsalted butter; softened
½ cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
¼ cup unsweetened cocoa
¾ teaspoons sea salt
1¾ cups flour
2 cups Pecan Valley Pecan Halves; finely chopped
Powdered sugar
½ cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
¼ cup unsweetened cocoa
¾ teaspoons sea salt
1¾ cups flour
2 cups Pecan Valley Pecan Halves; finely chopped
Powdered sugar
1. 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.
2. Preheat oven to 350ºF.
3. Roll dough into 1-inch balls and arrange on cookie sheets about an-inch apart.
4. Bake in a preheated oven for 12 to 15 minutes or until just firm. Cool for 5 minutes on sheets. Toss in batches in a bowl of powdered sugar . Cookies freeze well.
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