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© Meredith Corporation. All rights reserved. Used with permission.
(about 24 cookies)
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Add flour, cocoa powder, espresso powder and salt. Add ground Brazil nuts. Beat just until combined.
Shape dough into a 6-inch-long log. Place finely chopped Brazil nuts in a shallow dish. Place dough log in dish, turning to coat with nuts.
Wrap coated dough log in waxed paper; twist the ends. Place in a sealable bag. Chill for at least 3 hours or up to 3 days. (Or freeze for up to 3 months.)
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. Cut chilled or frozen log into scant 1/4-inch slices. Place slices about 1 inch apart on prepared pans. Bake about 10 minutes or until set. Cool on pans about 30 minutes or until completely cool.