It has been 2 months since the last post, I didn't forget you all, I promise! I took a new job to opening a store and it has literally turn my life upside down & into a 24/7 job in the past couple month. However, I promise, in the near future, there will be more to come!
I don't normally eat sweets, but here is my all time favorite! Honestly, I can not stop eating these cookies whenever I made it. I modify it from Martha Stewart's recipe so I can't claim the glory to myself! The portioned cookie can be freezes & store in a airtight container for up to 1 month, thaw before using.
Espresso Hazelnut Cookies
2 C AP
1 t baking soda
1 t salt
16 T (2 sticks) unsalted butter, room temperature
1 C sugar
1/2 C packed light-brown sugar
2 large eggs
3 - 4 tablespoons instant espresso powder
2 cups hazelnuts, toasted, chopped (sliced almond works as well)
1 t baking soda
1 t salt
16 T (2 sticks) unsalted butter, room temperature
1 C sugar
1/2 C packed light-brown sugar
2 large eggs
3 - 4 tablespoons instant espresso powder
2 cups hazelnuts, toasted, chopped (sliced almond works as well)
- Combine flour, baking soda, and salt. Set aside.
- With an electric mixer, beat butter and sugars until light and fluffy. Add egg, one at a time.
- Add espresso powder. Love espresso/coffee, use 4 T instead.
- With a rubber spatula or wooden spoon, mix in hazelnuts.
- Bake at 375 F, until golden, about 12 minutes. Cool completely. Store in an airtight container up to 3 days.
