Mocha Logs
By: Kathy Homer
Ingredients
- -- 3/4 cup sugar
- -- Finely chopped pecans
- -- 2 1/4 cups sifted flour
- -- At least 6 oz semisweet chocolate, melted (not sure of amount, but start with 6oz)
- -- 1 egg
- -- 1 tsp vanilla
- -- 1 cup butter
- -- 2 tbsp instant coffee powder (such as Medaglia D'Oro instant espresso powder)
- -- 1/4 tsp baking powder
- -- 1/2 tsp salt
Instructions
Preheat oven to 375°F. Cream butter and sugar, beat in egg and vanilla. Sift together dry ingredients, including coffee powder, and gradually blend into creamed mixture. Using star plate on a cookie press, form cookies in 3 inch strips on ungreased cookie sheet. Bake for 10 to 12 minutes. Dip ends in melted chocolate and sprinkle chocolate with nuts.