Recipe: Coffee Nut Kisses with Mocha Icing

COFFEE NUT KISSES WITH MOCHA ICING

FOR THE COOKIES:
1 teaspoon instant espresso powder
2 teaspoons vanilla extract
2 large egg whites, room temperature
1/2 cup sugar
4 ounces pecans, toasted, finely chopped
1/8 teaspoon salt
FOR THE MOCHA ICING:
1 tablespoon hot water
1/2 teaspoon instant espresso powder
1 1/2 ounces semi-sweet or bittersweet baking chocolate

TO MAKE THE COOKIES:
Preheat oven to 275 degrees F. Line cookie sheets with foil.

In a small cup dissolve espresso powder in vanilla.

In a large bowl with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Increase speed to high, gradually add sugar and beat until stiff peaks form. With a rubber spatula, fold in pecans, salt and espresso mixture.

Spoon about half the batter into a gallon-size ziplock bag.* Cut 1/2-inch off 1 corner and pipe kisses 1-inch apart onto lined cookie sheets. Repeat with remaining batter.

Bake 50-60 minutes until dry to the touch. Remove to wire racks to cool.

TO MAKE THE MOCHA ICING:
Stir 1 tablespoon hot water and 1/2 teaspoon espresso powder in a small saucepan until blended. Add chocolate; stir over very low heat until melted. Cool to warm. Scrape into a small ziplock bag, snip off 1 corner and drizzle over kisses.

Store airtight at cool room temperature up to 1 week. Do not freeze.

*If you don't want to pipe the cookies, you can drop the batter by heaping teaspoons instead.

Makes 42
Source: Woman's Day