Java Sticks

By norsegal8

These light, tender butterfingers, enhanced by flecks of walnuts, feature the fragrance of coffee and white chocolate in a superb-tasting cookie.

Ingredients

• DOUGH
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup walnuts
• 1/4 cup unsweetened cocoa powder
• 1 1/2 sticks unsalted butter, at room temperature
• 1 teaspoon instant coffee powder dissolved in 1 teaspoon vanilla
• DECORATION
• 6 ounces white chocolate, finely chopped
• 1 cup walnuts, finely chopped

Details

Servings 6

Preparation

Step 1

1. Adjust the oven rack to the lower third of the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper.

2. Dough: Put the flour, salt, sugar, walnuts and cocoa powder in a food processor. Process just to blend the ingredients. Add the butter and coffee powder mixture and process with on/off bursts just until the mixture forms a ball.

3. Place half the dough in a pastry bag fitted with a ½-inch plain decorating tip. Pipe the dough 1 ½ inches in length and about 1 inch apart on baking sheets. Fill the bag with the remaining dough and finish piping the cookies onto the baking sheets.

4. Bake, one sheet at a time, for 8 to 11 minutes, or until the cookies are no longer shiny and are pale tan or taupe in color. The sticks will spread to about 1-inch wide. Place the baking sheets on wire racks to cool.

5. Decoration: Melt the chocolate in a bowl set over simmering water. Put the walnuts on a baking sheet.

6. Dip both long edges of each cookie in chocolate, then dip into the walnuts. To ensure that the nuts adhere to the chocolate, press them with fingertips and place the cookies on a clean piece of parchment paper on a baking sheet. Set the cookies in a cool room or refrigerate for a few minutes to set the chocolate.

7. Store decorated cookies in a single layer in an airtight container.