This lovely little cookies come together in a jot and are perfect with a cuppa.
1 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
14 tbs. butter, softened
1/4 cup sugar
1/4 cup (packed) light brown sugar
2 tbs. instant espresso powder
2 eggs
generous 3/4 cup chopped walnuts
Heat the oven to 350°F and line 2 baking sheets with parchment paper.
Stir together the flour, baking powder and salt. Set aside.
In another bowl, cream together the butter and the sugars, then add the espresso powder and the eggs. Stir in the flour mixture just to incorporate, then stir in the walnuts.
Using a smallish ice cream scoop or two spoons, drops mounds of the batter onto the baking sheets. Bake for 12-14 minutes until golden and just set to the touch. Cool on wire racks then store in an airtight container.
Cooking with Nigella 