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Home » Christmas Cookies

Galletitas de chocolate y nueces / Chocolate nut balls cookies

Published: Dec 1, 2013 by Lizet Flores de Bowen


Hoy no hace tanto calor, así que me animé y horneé estas ricas galletitas.

Son galletitas que se derrite en la boca. Son crocantes, con sabor a café y las nueces le dan un toque especial.

Después de darles la forma de bolitas, las puse al congelador en una fuente y después de unas horas, las puse en una bolsa y de vuelta al congelador. Así tenemos la masa hecha para cuando tengamos deseos de comer galletitas frescas, recién salidas del horno!

Today it’s not so hot, so I decided to bake some cookies.

These cookies melt in your mouth. They are crunchy, with a hint of coffee flavor and the nuts add a special touch.

After shaping the cookies, I put them in the freezer for a couple of hours and then I put them in a zip-lock bag and put it back in the freezer. That way I can just bake them whenever I want and eat fresh out of the oven cookies!
Ingredientes
 
Cómo hacer:

How to make it:



Receta:

1 taza de mantequilla

½ taza de azúcar

1-¾ tazas de harina

¼ taza de chocolate en polvo (sin azúcar)

2 cucharitas de vainilla líquida

2 cucharitas de café instantáneo

½ cucharita de sal

2 tazas de nueces picadas (yo sólo tenía como ¼ de taza y use nuez mariposa)

Azúcar impalpable

1.   Batir la mantequilla y el azúcar hasta que esté cremoso.

2.   Añadir el café y la vainilla.

3.   Batir bien y luego..

4.   Añadir la harina, el chocolate y la sal.

5.   Si tu batidora es grande, batir todo, si no, mezclar con un cucharon y añadir las nueces y mezclar todo.

6.   Hacer bolitas (yo usé mi cuchara de medir para que todas salgan el mismo tamaño) y ponerlas en una fuente engrasada. Para que salgan más redonditas, ponerlas en la heladera por unas dos horas antes de hornear.

7.   Calentar el horno a 180°C/325°F y hornearlas por unos 15 minutos.

8.   Dejar enfriar y pasarlas por azúcar impalpable (yo las pasé por el azúcar dos veces para que se vean más blancas).

Recipe:

1 C. butter

½ cup sugar

1 ¾ C. flour

¼ C. unsweetened cocoa

2 t. vanilla

2 t. instant coffee

½ t. salt

2 C. finely chopped nuts (I only had like a ¼ cup of walnuts)

Powdered sugar

1.  Cream margarine and sugar until light and fluffy.

2.  Add vanilla and coffee.

3.  Mix well and then..

4.  Add flour, cocoa and salt.

5.  If you have a big mixer, beat well and then fold in the walnuts or mix everything with a spatula.

6.  Roll the dough in small balls (I used my measuring spoon to make them all the same size), and place them on a greased cookie sheet. If you want round cookies, keep the cookies in the fridge for about two hours before baking.

7.  Bake at 325°F/180°C for 15 minutes.

8.  Cool, then roll in powdered sugar (I rolled mine in sugar twice).



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Lizet's photo, creator of Chipa by the Dozen.

Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

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