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MOCHA LOGS

THIS RECIPE WAS GIVEN TO ME WHEN I WAS FIRST MARRIED BACK IN 1969.
WHEN YOU'RE AFTER A COOKIE WITH A SOPHISTICATED FLAVOR,TRY THESE TINY CHOCOLATE DIPPED LOGS.





List of Ingredients



• 1 CUP SWEET BUTTER
  
• 3/4 CUPS SUGAR
  
• 4 TEASPOONS INSTANT ESPRESSO COFFEE POWDER
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON BAKING POWDER
  
• 1 EGG
  
• 1 TEASPOON VANILLA
  
• 2 1/3 CUPS FLOUR
  
• 8 OUNCES SEMISWEET CHOCOLATE, MELTED AND COOLED
  
• 1 1/2 CUPS FINELY CHOPPED PISTACHIO NUTS OR PECANS
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. IN A MEDIUM MIXING BOWL, BEAT THE BUTTER WITH AN ELECTRIC MIXER ON MEDIUM TO HIGH SPEED FOR 30 SECONDS.
   
3. ADD THE SUGAR, ESPRESSO COFFEE POWDER, SALT AND BAKING POWDER. BEAT TILL COMBINED. BEAT IN EGG AND VANILLA TILL COMBINED. BEAT IN THE FLOUR TILL COMBINED WELL.
   
4. USING A STAR PLATE IN A COOKIE PRESS OR A LARGE STAR TIP IN A PASTRY BAG, PRESS DOUGH INTO 3" LONG STRIPS ONTO UNGREASED COOKIE SHEETS.
   
5. BAKE IN OVEN FOR 10 TO 12 MINUTES.
   
6. TRANSFER COOKIES TO WIRE RACKS, LET COOL.
   
7. DIP ENDS OF COOKIES IN MELTED CHOCOLATE. SPRINKLE FINELY CHOPPED PISTACHIO NUTS OR PECANS OVER CHOCOLATE.
   
8. MAKES 72 COOKIES.