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Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together the brandy and espresso powder; set aside. In a food processor, pulse the wafers until finely ground; set aside 1/4 cup crumbs. Transfer the remaining crumbs to a medium bowl. Stir in the espresso mixture. Beat in the butter and salt until combined.

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  • Using your hands, roll a scant tablespoon of the dough into a 1-inch ball and drop onto a small cookie sheet lined with wax paper. Repeat with the remaining dough. Freeze the cookies until firm, about 15 minutes.

  • Roll the cookies in the reserved crumbs, rounding them with your palms if they have flattened on the bottom. Store in the refrigerator.

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