Beat butter and 2/3 cup sugar in large bowl with mixer until blended. Add flour, 1 cup nuts, espresso powder, vanilla and salt; mix well. Shape into 12-inch log; roll in remaining nuts. Wrap tightly in plastic wrap. Refrigerate 1 hour.
Heat oven to 325°F. Unwrap dough; cut into 36 slices. Place, 2 inches apart, on baking sheets. Bake 14 to 16 min. or until cookies are set and bottoms are lightly browned. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
Mix water and remaining sugar until blended. (Add up to 1 Tbsp. additional water, if necessary, until glaze is of desired consistency.) Drizzle over cookies. Let stand until firm.
At 36 servings, this fun recipe is the perfect dessert to serve at your next party or other celebration.
Cookie dough can be stored, tightly wrapped, in refrigerator up to 2 days before slicing and baking as directed.
How to Store
Store cookies in airtight container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.