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Espresso Crisps (makes about 3 dozen cookies)
Preheat oven to 400 degrees.
2/3 cups butter
1/2 cup light brown sugar, packed
1 egg, beaten lightly
1 tsp rum extract
2 cups sifted all-purpose flour
1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tblsp. instant espresso coffee
pecans, (halves or chopped)
Grease cookie sheet
Cream butter and sugar
Add egg & rum extract & mix well
Shape dough into rolls that are 2 inches in diameter. Wrap in wax paper & chill
When firm, cut into thinslices & top w/ nuts
Bake on prepared cookie sheet at 400 degrees for 12-15 minutes.
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