Chocolate Expresso balls
Peheat oven to 350 degrees
Line two cookie sheets with parchment paper
Makes 6 dozen cookies
On a sheet pan, toast for 8 to 10 minutes or until fragrant:
1 cup whole pecans
When the pecans are cool chop them into medium-fine pieces, and set aside.
In a large mixing bowl, cream:
2 sticks of unsalted butter, softened
2/3 cup dark brown sugar, firmly packed
1/4 tsp salt
Add and cream:
2 large egg yolks
1 tsp vanilla extract
Add and mix at low speed until well combined:
1/3 cup cocoa powder
2 cups all purpose flour
1 tbsp expresso powder
Add the toasted pecans.
Sift together and set aside:
1/3 cup cocoa powder
1 cup powdered sugar
Roll the dough into 3/4 inch balls.
Arrange them 1 inch apart on the cookie sheets. Bake for 10 to 12 minutes, or until firm and dry to the touch. Roll the cookies in the cocoa powder-sugar mixture while they are still warm.
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