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Drop cookies, Hazelnut Espresso Cookies

Source of Recipe


The Oregonian



List of Ingredients



• 2 C all-purpose flour
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1 C sweet cream butter, room temperature
  
• 1 C sugar
  
• 1/2 C light brown sugar
  
• 2 eggs
  
• 3 T instant espresso powder
  
• 2 C hazelnuts, toasted, skinned and coarsely chopped
  






Instructions



1. Combine flour, baking soda and salt. Set aside.
   
   
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Add espresso powder.
   
   
3. Beat in flour mixture until incorporated. Mix in hazelnuts.
   
   
4. Drop by heaping tablespoons, one and one half inches apart bake 12 minutes or until golden.
   
   
5. Cool 2 minutes and transfer to wire racks. Will keep in airtight container for 3 days.
   
   






Final Comments


Note; to toast hazelnuts, spread the shelled nuts in a shallow pan and bake at 350 degrees F. 7-10 minutes, or until skins crack. Rub while warm with rough cloth to remove skins.