Coffee Nut Kisses Cookies with Mocha Icing

COFFEE NUT KISSES COOKIES (WITH MOCHA ICING)

1 tsp instant espresso powder 2 tsp vanilla 2 large egg whites 1/2 cup sugar 1 cup pecans, toasted and finely chopped 1/8 tsp salt MOCHA ICING 1 tbs hot water 1/2 tsp instant espresso powder 1 1/2 oz semisweet baking chocolate

Heat oven to 275 degrees. Line cookie sheets with foil. In a cup, dissolve espresso powder in vanilla. In a bowl, beat egg whites until soft peaks form. Add sugar and beat until stiff peaks form. Fold in pecans, salt, and espresso mixture. Spoon half the batter into a ziptop bag. Cut off 1 corner and pipe kisses onto cookie sheets. Repeat with remaining batter. Bake 60 min. or until dry to the touch. Cool. MOCHA ICING---Stir water and espresso in a saucepan until blended. Add chocolate, stir over low heat until melted. Cool to warm. Scrape into a ziptop bag, snip off 1 corner and drizzle over kisses. IF YOU DONT WANT TO PIPE THE COOKIES, YOU CAN DROP THE BATTER BY HEAPING TEASPOONS INSTEAD.

THIS RECIPE MAKES 42 COOKIES.*

Contributed by :

 * World Recipes Y-Group