Recipe - Chocolate Nut Mocha Cookie Logs

1 cup Unsalted butter; softened,
(2 sticks)
One half cup Sugar
One half teaspoon Salt
1 lg Egg yolk
2 One fourth cup Allpurpose flour
2 teaspoon Instant coffee granules
1 teaspoon Water
6 tablespoon Whipping cream
1 One half cup Semisweet chocolate chips
1 cup 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 parchmentpaperlined or ungreased cookie sheet. Bake until lighly
browned, 14 to 16 minutes. Heat whipping cream in a 2cup glass measuring
cup or a microwavesafe 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.
Recipe by: American Dairy Association

Posted to recipeludigest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997