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Categories:Viewed: 21 - Published at: 6 years ago
Ingredients
- 1 cup butter or margarine, softened
- 1-2/3 cups powdered sugar, divided
- 1-3/4 cups flour
- 1-1/2 cups finely chopped PLANTERS Walnuts, divided
- 4 tsp. instant espresso powder
- 1 tsp. vanilla
- 1/8 tsp. salt
- 3 Tbsp. water
Method
- Beat butter and 2/3 cup sugar in large bowl with mixer until blended.
- Add flour, 1 cup nuts, espresso powder, vanilla and salt; mix well.
- Shape into 12-inch log; roll in remaining nuts.
- Wrap tightly in plastic wrap.
- Refrigerate 1 hour.
- Heat oven to 325F.
- Unwrap dough; cut into 36 slices.
- Place, 2 inches apart, on baking sheets.
- Bake 14 to 16 min.
- or until cookies are set and bottoms are lightly browned.
- Cool 3 min.
- on baking sheets; remove to wire racks.
- Cool completely.
- Mix water and remaining sugar until blended.
- (Add up to 1 Tbsp.
- additional water, if necessary, until glaze is of desired consistency.)
- Drizzle over cookies.
- Let stand until firm.
