Sift together flour,
cocoa and salt. Set aside.
Cream butter until soft.
Add sugar slowly and continue to cream until light and fluffy. Mix in
egg, coffee and vanilla. Cream to maintain light texture.
Stir in half the flour.
When well blended, stir in remaining half. Fold in walnuts and chocolate
Divide dough into three
flat pieces. They are easier to roll when flat. Wrap in plastic wrap and
put in freezer for at least one hour.
Preheat oven to 350°
Roll first piece of
dough between two sheets of waxed paper to 1/4 inch thick. Using a wide-mouthed
glass as a cutter, cut out cookies, lift with a spatula, and place on
buttered cookie sheets. Gather scraps and return them to freezer.
Repeat process with remaining
two pieces of dough. Combine scraps of all three pieces, roll, cut and
place on cookie sheets.
Bake cookies in preheated
350° F oven until firm to the touch, about 8 to 10 minutes. Transfer
to a wire rack to cool.
Yield: About 1 dozen
recipe from www.inmamaskitchen.com
Contributor: Mary Merz
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