Espresso and Hazelnut Cookies Bash

1. 1

   Preheat oven to 375F.

2. 2

   Mix together flour, baking soda and salt in a bowl.

3. 3

   Beat eggs one at a time in another bowl until light and fluffy.

4. 4

   Add butter and sugar and mix to combine.

5. 5

   Fold in expresso powder.

6. 6

   Now, add the flour mixture to the wet mixture, slowly, using a mixer on low speed.

7. 7

   Fold in nuts with a wooden spoon.

8. 8

   Drop heaped tbsps.

9. 9

   of the prepared mixture onto 3 baking sheets.

10. 10

    Space each piece of mixture 1 1/2 inches apart.

11. 11

    Bake cookies in 2 sheets first for about 12 minutes.

12. 12

    Once the cookies have been baked for 6 minutes, rotate sheets front to back and from top to bottom.

13. 13

    Repeat with the third sheet.

14. 14

    Cool cookies for 2 minutes on sheets and then transfer to a wire rack to cool fully.

15. 15

    Store in an airtight container for 3 days or serve at once.

* Per serving · 4 servings · Values may vary.