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coffee Nut Kisses Cookies (with Mocha Icing)
- 1 Tsp Instant Espresso Powder
- 2 Tsp vanilla
- 2 Large egg Whites
- 1/2 Cup sugar
- 1 Cup pecans, Toasted And Finely Chopped
- 1/8 Tsp salt
Heat Oven to 275 Degrees. Line Cookie Sheets With Foil. in a Cup, Dissolve Espresso Powder in vanilla. in a Bowl, Beat egg Whites Until Soft Peaks Form. Add sugar And Beat Until Stiff Peaks Form. Fold in pecans, salt, And Espresso Mixture.Spoon Half The Batter Into a Ziptop Bag. Cut Off 1 Corner And Pipe Kisses Onto Cookie Sheets. Repeat With Remaining Batter. Bake 60 minutes. or Until Dry to The Touch. Cool. Mocha Icing---Stir water And Espresso in a Saucepan Until Blended. Add chocolate, Stir Over Low Heat Until Melted. Cool to Warm. Scrape Into a Ziptop Bag, Snip Off 1 Corner And Drizzle Over Kisses. if You Don't Want to Pipe The Cookies, You Can Drop The Batter by Heaping Teaspoons Instead.
This Recipe Makes 42 Cookies.*