“From Rick Rodgers' Christmas 101.”
4 d0zen

Ingredients Nutrition


  1. In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
  2. Remove from the water and cool the chocolate until tepid.
  3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
  4. In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
  5. In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
  6. Beat in the melted chocolate.
  7. Beat in the eggs, one at a time, and the vanilla.
  8. Decrease mixer speed to low--one-third at a time, alternately beat in the flour and milk mixtures.
  9. Stir in the walnuts.
  10. Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
  11. Roll dough by tablespoonfuls into 1-inch balls.
  12. Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
  13. Bake in a 350° oven for about 15 minutes or until cookies are set and edges are crisp.
  14. Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.

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