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Chocolate Espresso Pistachio Balls Recipe

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This recipe for Chocolate Espresso Pistachio Balls, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C. unsalted butter, softened
1/2 C. sugar
2 C. flour
2 1/2 Tbsp. instant coffee granuals
1 large egg
2 ounces semi-sweet chocolate, melted
3/4 C. Pistachios, finely chopped
2 Tbsp. (each) cocoa powder and confectioners sugar for coating

Directions:
Directions:
Preheat oven to 350 Degrees F. In a medium mixing bowl cream the butter and sugar together. Add the egg and mix until smooth. Add melted chocolate and mix well. Gradually add flour and coffee and mix to incorporate. Mix in pistachios. Roll dough into one inch size balls and place on ungreased cookie sheet. Bake for 8-10 minutes. Remove from oven and cool for 1-2 minutes. Remove cookies to a cooling rack and cool completely. Roll cooled cookies in a mixture of cocoa powder and confectioner sugar. Makes 36.

 

 

 

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