A new twist on a classic – so yummy.
2 sticks plus 1 tbs. butter, softened
2/3 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
4 tsp. instant espresso powder
20 walnut halves
Heat the oven to 325°F and line two baking sheet with parchment paper.
Cream together the butter and sugar, then stir in the remaining ingredients. Roll into 20 walnut-sized balls and arrange on the baking sheets. Flatten the cookies slightly, then top with a walnut half.
Put in the oven and immediately turn off the heat. Leave for 20 minutes, then remove and allow to cool on the baking sheet.
Cooking with Nigella 