1 c Unsalted butter; softened,
-(2 sticks)
1/2 c Sugar
1/2 ts Salt
1 lg Egg yolk
2 1/4 c All-purpose flour
2 ts Instant coffee granules
1 ts Water
6 tb Whipping cream
1 1/2 c Semisweet chocolate chips
1 c Finely chopped toasted
-filberts or pecans
Cream butter with sugar, salt and egg yolk until smooth with an electric
mixer. Gradually beat in flour. Dissolve coffee in water. Work coffee into
dough. Divide into quarters. Wrap separately in plastic wrap; refrigerate 1
hour or up to 2 days. Preheat oven to 350 degrees. Remove dough from
refrigerator and divide each quarter in half. Knead dough lightly to make
more pliable. On a lightly floured board, shape each portion into a strand
about 12 inches long. Cut each strand into 8 pieces. Arrange 1 inch apart
on parchment-paper-lined or ungreased cookie sheet. Bake until lighly
browned, 14 to 16 minutes. Heat whipping cream in a 2-cup glass measuring
cup or a microwave-safe containe in the microwave oven at high power until
cream is hot, about 45 seconds. Stir in chocolate chips. Mix until mixture
is smooth. Microwave 25 to 30 seconds longer if necessary to melt
chocolate. Dip one end of each cookie in the melted chocolate, then in
chopped nuts. Let stand until chocolate if firm. Makes 64 logs.
NOTES : I found these recipes in the Heritage Newpaper, Detroit MI
Nov.19,1997 ‘Share a Cookie” section.
Yields
6 Servings