CHOCOLATE ESPRESSO COOKIES

2 cups flour
1/4 cup unsweetened cocoa powder, preferably Dutch process
2 tablespoons instant Italian espresso powder
Pinch salt
1 cup (2 sticks) butter
1/2 cup sugar
2 teaspoons vanilla
1 cup chopped pecans
Powdered sugar for dusting

In a medium bowl, whisk together the flour, cocoa powder, espresso powder and salt until well combined.

In another medium bowl, beat the butter, sugar and vanilla with an electric mixer set at medium speed until light and fluffy. Add the flour mixture and beat until combined. Stir in the pecans. Cover and place the cookie dough in the refrigerator for 2 hours.

Preheat the oven to 350 degrees F.

Roll the dough into 1-inch balls. The dough will be very crumbly, so use the palms of your hands to mold them into ball shapes. Place the balls 1 inch apart on an ungreased baking sheet, pressing down on them slightly with your fingers.

Bake for 12 to 15 minutes, or until the edges are brown. Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack.

When completely cool, dust them with powdered sugar.

Makes about 4 dozen cookies
Source: The Great Coffee Book by Timothy J. Castle and Joan Nielsen