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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Rick Rodgers' Christmas 101. Ingredients:
2 ounces unsweetened chocolate, finely chopped |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/4 teaspoons instant espresso powder |
1/3 cup milk |
1 2/3 cups sugar |
1/2 cup vegetable shortening |
2 large eggs, at room temperature |
2 teaspoons vanilla extract |
1/2 cup coarsely chopped walnuts |
3/4 cup powdered sugar |
Directions:
1. In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
2. Remove from the water and cool the chocolate until tepid.
3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
4. In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
5. In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
6. Beat in the melted chocolate.
7. Beat in the eggs, one at a time, and the vanilla.
8. Decrease mixer speed to low-one-third at a time, alternately beat in the flour and milk mixtures.
9. Stir in the walnuts.
10. Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
11. Roll dough by tablespoonfuls into 1-inch balls.
12. Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
13. Bake in a 350° oven for about 15 minutes or until cookies are set and edges are crisp.
14. Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.
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