Coffee Vanilla Walnut Cookies Recipes

WALNUT COFFEE COOKIES

Steps:

• Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
• Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
• Set aside.
• Finely chop the remaining nuts by hand and set them aside in a small bowl.
• Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
• Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Adjust one oven rack so it is in the center position.
• Preheat the oven to 350°F.
• Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
• Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
• Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
• Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
• Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

COFFEE-VANILLA WALNUT COOKIES

Steps:

• Beat butter and 2/3 cup sugar in large bowl with mixer until blended. Add flour, 1 cup nuts, espresso powder, vanilla and salt; mix well. Shape into 12-inch log; roll in remaining nuts. Wrap tightly in plastic wrap. Refrigerate 1 hour.
• Heat oven to 325°F. Unwrap dough; cut into 36 slices. Place, 2 inches apart, on baking sheets. Bake 14 to 16 min. or until cookies are set and bottoms are lightly browned. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
• Mix water and remaining sugar until blended. (Add up to 1 Tbsp. additional water, if necessary, until glaze is of desired consistency.) Drizzle over cookies. Let stand until firm.