November 13, 2019
"Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving."
- Serving Size: 1 (11.4 g)
- Calories 53.5
- Total Fat - 3.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 9 mg
- Sodium - 37.7 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.3 g
- Sugars - 2.1 g
- Protein - 0.6 g
- Calcium - 3.1 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 325F.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Beat in powdered sugar and cocoa powder until combined, scraping side of bowl occasionally.
Beat in coffee liqueur and vanilla.
Beat in as much flour as you can with the mixer. Stir in any remaining flour, 1/2 cup of the round hazelnuts, and ground coffee beans with a wooden spoon.
Shape dough into 1-inch balls.
Roll dough balls in remaining ground hazelnuts.
Place balls 2 inches apart on ungreased cookie sheets.
Bake in preheated oven about 15 minutes or until bottoms are lightly brown.
Lightly press a chocolate covered coffee bean onto the top of each cookie.
Cool on cookie sheets on wire racks for 3 minutes.
Transfer cookies to wire racks and cool completely.
Tips & Variations
No special items needed.