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Drop Sugar
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Almond Butter
Mocha Cookies


      1/2 cup butter
      3/4 cup sugar
      1/4 cup brown sugar, packed
      1 each egg
      1 1/2 cups flour
      2 tablespoons instant powdered (no granules) coffee
      1 teaspoon baking powder
      1/2 teaspoon salt
      1/2 teaspoon cinnamon
      2 teaspoons vanilla
      1 cup finely chopped walnuts
      12 ounces semisweet chocolate chips


    Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well.  Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix  well. Wrap dough in wax paper and chill thoroughly in refrigerator (at least two hours).
    Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls  using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15  minutes.
    Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center  of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance  of walnuts. Remove to wire rack and cool.

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