2 ts Instant coffee granules
2 ts Water; hot
1 c Butter
2/3 c Icing sugar; sifted
2 c All-purpose flour
1 c Hazelnuts or almonds;
- finely chopped
6 oz Semisweet chocolate
Dissolve coffee in hot water; let cool. In bowl, cream together
butter, icing sugar, and coffee; stir in flour and nuts until well
mixed. Chill for 30 minutes. Roll small pieces of dough into logs
3" long and 1/2" in diameter. Shape in crescents on ungreased
baking sheet. Bake in 350 F oven for 10 to 12 minutes or just until
edges start to brown. Let cool. In top of double boiler over
simmering water, melt chocolate; dip ends of crescents into
chocolate. Let dry on waxed paper.
