Ingredients
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1 c. butter or margarine, slightly softened
1 1/4 c. sugar
1/2 c. instant Espresso coffee
2 1/2 Tbsp. vanilla
3 egg yolks or 1 whole egg
2 c. plus 3 Tbsp. flour
1/2 c. ground almonds
Preparation
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Cream butter or margarine; add sugar and beat well.
Mix coffee, vanilla and egg until dissolved, then add to butter mixture.
Beat until blended.
Add flour and almonds.
Beat 1 to 2 minutes.
Drop from teaspoons onto greased cookie sheet; leave 2 inches between cookies.
Bake at 350\u00b0 for 12 to 14 minutes, until lightly browned around edges.
Cool 1 to 2 minutes; remove from pan with spatula.
When cold, store in airtight container.
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