Espresso Nut Cookies
Butter Or Margarine,
Packed Brown Sugar
Instant coffee powder,
In medium bowl combine flour, baking powder and salt; set aside. In large bowl cream butter well; gradually beat in sugars until light and fluffy. Beat in egg and coffee (dissolve coffee in 1 tablespoon of hot water) until well mixed. Stir in flour mixture until well blended; stir in nuts. Shape dough in two 2-inch diameter rolls. Wrap tight; chill 4 hours or until firm. With sharp, thin knife, using sawing motion, slice 1/4 inch thick. Place slices 1 inch apart on lightly greased baking sheet. Bake in preheated 375 degree oven 9 to 11 minutes or until slightly firm. Remove to racks to cool. Add optional decorations.
Walnuts can be used instead of pecans.