Prep 30 mins
Cook 15 mins
From Rick Rodgers' Christmas 101.
- 2 ounces unsweetened chocolate, finely chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons instant espresso powder
- 1⁄3 cup milk
- 1 2⁄3 cups sugar
- 1⁄2 cup vegetable shortening
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1⁄2 cup coarsely chopped walnuts
- 3⁄4 cup powdered sugar
- In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
- Remove from the water and cool the chocolate until tepid.
- In a bowl, whisk the flour, baking powder, and salt together; set aside.
- In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
- In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
- Beat in the melted chocolate.
- Beat in the eggs, one at a time, and the vanilla.
- Decrease mixer speed to low--one-third at a time, alternately beat in the flour and milk mixtures.
- Stir in the walnuts.
- Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
- Roll dough by tablespoonfuls into 1-inch balls.
- Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
- Bake in a 350° oven for about 15 minutes or until cookies are set and edges are crisp.
- Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.