Cowgirl On Coffee’s CHUCKWAGON!
Have we got the brew on! We’ve been compiling some of our favorite chuck wagon and campfire cooking recipes just for you! Some are our own, and some are Pony Expressed to us by our fans.
Ride on through them, and return often for new recipes too. We are certain that you’ll find some family favorites. ConC has tested most and we certainly want to pass them on to you too, because they’re buckin’ good!
WHISKEY CAKE
It’s a very old cake recipe, and I have had it for a spell maybe some one would like to try it, wish I had of thought to take some pictures….
Preheat oven 350 2- 9 inch square pans
1/2 cup butter
1 cup brown sugar, firmly packed
4 egg yokes
1 1/4 cups sifted cake flour
1/4 teaspoon salt
1/4 " allspice
1/2 " cinnamon
1/2 " nutmeg
1 " baking powder
1/2 " soda
1/4 cup boiling water 1/2 pound pitted dates, cut in pieces
3/4 cup whiskey
Cream butter, add the sugar gradually and cream until light and flufffy. Add the yokes one at a time and beat well after each addition. Resift the flour twice with all the dry ingreidents (except soda) add soda to boiling water and pour over dates and whiskey. Bake in the buttered pans for 25 to 30 minutes. Let cool on cake rack, cover each layer with a meringue topping. And a few minutes in a 425 degree oven. Cut into wedges serve warm or cold.
Now wasn’t that nice of her to come al the way down here and use one of my old recipes go to all the trouble just for my birthday.
DRUMSTICKS
Ingredients:
1 lb. ground beef
1 T. garlic powder
1 T. onion powder
1/2 T. black pepper
1/2 tsp. salt
3-4 slices bacon (optional)
Skewers
Bread
Combine beef, garlic powder, onion powder, pepper and salt; mix well
Divide mixture into 3-4 parts. Press 1 part around each skewer, making certain it is tightly packed around the skewer. Wrap with bacon pressing into meat, if desired.
Hold meat-wrapped skewers over hot coals, turning to cook all sides evenly (approx. 10-20 minutes, depending on size of mean and heat of fire).
To serve, hold meat with a thick slice of bread and twist skewer until meat comes loose.
Makes 3-4 drumsticks.
DUTCH OVEN CHILI
Ingredients:
1 large onion, chopped
2 jalapeno chili peppers, finely chopped
3-4 T. vegetable oil
3 lbs. lean beef, cut into 2-inch pieces
2 pork tenderloins, cut into 1-inch slices
2 T. chili powder
2 tsp. ground cumin
1 tsp. each ground coriander and dried oregano
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
2 cups beef broth
2 bay leaves
In a Dutch oven, cook onion and chili peppers in oil over medium heat until tender. Add beef and pork. Cook until brown (about 10 minutes). Stir in chili powder, cumin, coriander and oregano. Add garlic, tomatoes, beef broth and bay leaves. Bring to a boil, cover and simmer for 1 hour. Uncover and continue to cook for about another hour.
Remove meat from mixture and cool slightly. Remove bay leaves and discard. When meat is cool enough to handle, pull apart, and serve in large tortillas, or your favorite thick bread. You city slickers can use hamburger buns.
COWBOY COFFEE (the original real deal)
It is ironic to realize that, whatever you think about the taste, before 1865 cowboys drank fresher coffee than most Americans do today. That was because, though preparing coffee on the range was a tedious and time consuming task, cooks had no choice to buy green coffee and roast it fresh in a skillet themselves before brewing. Contrast that to most of today’s supermarket brands -coffee roasted months in advance, kept stored in cans, then finally appearing in your cup.
Like today’s consumer though, for the cowboy on the range convenience was the key, and in 1865 when Arbuckle’s Grocery in Pittsburgh developed a special roasting and coating technique that kept beans tasty for long periods it soon became the cowboy’s brand. Arbuckle had devised a special egg and sugar glaze that sealed flavor in the roasted bean. Soon cowhands were asking for Arbuckle’s at cow camps and ranch houses across the prairie.
4 qt. water
1 1/2 cups freshly ground coffee
1 egg shell
1/2 cup cold water
Out at the campfire, bring water to a boil in a large saucepan or large coffee pot. Add coffee grounds and egg shell to boiling water. Return to a boil, remove from heat and let stand for 2 minutes. Slowly add cold water to settle grounds to the bottom. Let stand for 1 minute to allow grounds to settle. Use any remaining coffee to extinguish camp fire.
(an original ’cowboy coffee’ recipe as given from Arbuckle’s originating back in 1865.... recipe direct from ineedcoffee.com)
ConC’s HOTTT MUDDY RIVER (with a bite!)
Ingredients for one cup but multiplies easily for more, using the same ratio:
1 cup (8 ounces) of strongly brewed coffee of your choice
A splash of Whiskey
3 heaping teaspons of Ghirardelli Sweet Ground Chocolate and Cocoa
1 teaspoon sugar
1 Cayenne pepper
Directions
Grind the coffee beans and brew a cup of coffee by your favorite method. Take out your cup and add a teaspoon of sugar. The sugar seems to smooth out the drink. Add the Ghirardelli to the cup. Pour in a small amount of coffee and stir vigorously to dissolve everything without loosing too much heat. Then fill the mug with the remainder of the coffee. Add 1 cayenne pepper to each mug and stir well.
COFFEE BEAN STEAK RUB
Ingredients
1 tablespoon coffee beans
1 tablespoon white peppercorns
1/8 teaspoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon sea salt
1 tablespoon or all purpose seasoning
Directions
Combine all ingredients in a spice or coffee grinder.
Finely grind the mixture.
Rub onto your favorite steak or tri-tip 30 minutes or more prior to cooking.
Here’s my starter recipe. I don’t know where it originated. I just know it’s very old. I did modify it to use dry yeast instead of cake yeast.
SOURDOUGH STARTER
1 pkg. dry yeast
1/2 cup warm water
1 T. sugar
1 T. salt
2 c. warm water
2 c. flour
Sprinkle dry yeast in warm water and let stand until dissolved. Stir well. Mix in remaining ingredients. Cover loosely* and let stand for 3 days at room temperature. Stir daily. It can be refrigerated after this.
After a cup of starter has been used to make bread, add to starter 1 c. warm water, 1/2 c. flour, and 1 tsp. sugar.
* It’s very important to not tighten lid down ..er. The first time I made it, I tightened the lid, and later heard a big "boom" in the kitchen. When I walked into the kitchen, starter was dripping from the ceiling. It’s not an easy mess to clean up.
FRIED ICECREAM BALLS
Scoop round balls large ice cream scoop French vanilla how ever many people is coming over.each ball will be about 2/1/2 to 3 inch round .make sure its soft not melted just soft.
roll in graham cracker crumbs until fully coated then refreeze until hard about 1 hr.
heat your dutch oven or out door pot with Crisco enough to cover ice cream, place ice cream in oil for about 5 to 10 seconds make sure oil is hot to brown crumbs
then cover with butter scotch topping and whip cream and cherry on top
its my favorite and easy to do for friends
or try different topping too
FIRE PIT PIZZA
You will need a fire pit, and heat proof bricks on the bottom… Don’t use gravel LOL! You’ll want to heat the wood in the pit for a good few hours to get the brick good and HOT!
Ingredients
· 1 lb ground Italian sausage
· 1 lb shredded mozzarella cheese
· 1 container of sliced crimini mushrooms
· 1 container pesto sauce (or sub tomato pizza sauce or paste)
· ½ sliced onion
· 6 garlic cloves, minced
· a handful of sundried tomatoes, minced
· 1 pizza dough (you can make your own, or pre-made in a can or frozen)
· dusting of corn meal
· Good sized wooden pizza peel
· Long-arm heat and fireproof mitt
· A larger domed lid (to place over the pizza once in the fire pit)
· Long-handled natural bristle broom (don’t use plastic/synthetic because it might melt from the heat)
Render down the ground Italian sausage prior to assembling it onto pizza in a dutch oven (or pan at home if you prefer to do it ahead of time). Add minced sundried tomatoes to the sausage. Set aside. On your pizza peel you will assemble your pizza. Be sure to dust cornmeal over the peel to assure good ‘slippage’ and place the dough on top. Shape the dough, twisting the edge and brush lightly with olive oil. To assemble the pizza, brush on the pesto sauce. Crumble on the mozzarella cheese and then the sausage. Top that with the sliced mushrooms, the minced garlic, and thinly sliced onions.
After you move the coals to the side with a good shovel, quickly brush any residual coal/wood pieces away where you will place your pizza. With the pizza on the pizza peel (with the corn meal for good ‘slippage’), make a quick thrust motion with your arm and lay the pizza directly onto the brick. Cover the pizza with a domed lid, adjusting air flow to your liking). Baking timeline will be dependent on the heat of your brick. Just check it, and you’ll know when it’s time to take it out. The crust will be golden, the cheese melted and everything else sizzling! It’s always best to cook the sausage first ahead of time to assure proper temp and doness… then you won’t have to worry if the meat is completely cooked through.
SCORPIONS
These can be deep fried in an iron Dutch oven over your campfire.
Ingredients:
1 cup shredded cheddar cheese
1 8-oz. pkg. cream cheese
1 small can of chopped jalapeno peppers (drained)
1 tablespoon chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 lb. shrimp (deveined and butterflied)
1 pkg. Won Ton wrappers
Mix together first six ingredients.
Drop about a teaspoon of filling on each Won Ton wrapper.
Place shrimp on top with tail sticking up.
Wrap Won Ton around* allowing shrimp tail to stick out.
Deep fry until crisp and golden.
These do not store well because wrappers lose their crispness.
* Wet the edges of the Won Ton wrappers with a little water to seal.
UNHOLY CHICKEN
This recipe is actually from Men in Aprons. The chef is Adam (My space: http://www.myspace.com/roachhaus). I did cook it on an open grill and did not have trouble with flare ups but next i’ll do it on an indirect bbq (Cobb). My wife really loved it. Clearly, one could go all the way to rolling up the chicken breasts and take it with you to the camp and then....
Cheese, chicken, peppers, bacon. All together in one gloriously unholy combination. Did you hear that sound? Pfizer just made money on me.
Ingredients:
* 2 boneless, skinless chicken breasts
* 4-5 slices of bacon, raw
* 3 garlic cloves, minced
* 1/2 cup chopped onion
* 1 cup cheddar cheese, shredded
* 1 jalapeno pepper, minced
Either butterfly the chicken breasts or pound them flat between two pieces of plastic wrap. Marinate them overnight in the marinade of your choice. For this recipe, bold and savory marinades work the best.
In a small skillet, saute the onion, pepper, and garlic until soft. Set aside to cool.
load each chicken breast with half the onion, pepper, and cheese, being careful not overfill. Roll up the chicken and wrap a couple of slices of bacon around it. Secure with toothpicks. This process is messy, but worth it.
Grill over medium-low heat, turning often until done. Be warned, this may cause flare-ups and burnt cheese. You must tend the grill constantly for this, else you’ll be sorry.
ARMADILLO EGGS
These are good to make ahead of time, and take to your campsite:
Armadillo Eggs
Preheat oven to 325 degrees F.
Ingredients:
24 fresh, jalapeno peppers
1 pound mild pork sausage
2 cups Bisquick
1 16-ounce package shredded cheddar cheese
1 tablespoon crushed red pepper flakes (optional)
1 tablespoon garlic salt
1 16-oz package Monterey Jack cheese, cubed
Cut a slit down the side of each jalapeno. Remove and discard seeds, and membrane. Trim off stems. Set aside.
Combine sausage, Bisquck, cheddar cheese, red pepper flakes and garlic salt in a large bowl. Mix well.
Insert one or two cubes of the Monterery Jack cheese into each jalapeno. Pinch off a portion of the sausage mixture and shape around each jalapeno, covering it completely. Arrange the "eggs" evenly on a greased baking sheet. Bake for 25 minutes until lightly browned.
MOTHER’S OVEN STEW
Please post any (and w/history if you have it). Here’s one I have along with journal from the Oregon Trail in 1848:
This is from my personal collection (originally from Oregon Trail Cookbook by Leslie J. Whipple)of pioneer recipes. This recipe is by W. Freeman. Below is a small exerpt of a journal... it’s long, so I’ve included bits and pieces.
Mother’s Oven Stew~
2 lb stew meat; elk, venison or beef, cut into 2 inch cubes
4 cups potatoes; cut into 2 inch pieces
4 cups carrots; cut into 2 inch pieces
2 cups celery; cut into 2 inch pieces
1 cup onions; cut into 2 inch pieces
4 cups canned tomatoes
1 Tbls sugar
2 tsp salt
1 tsp black pepper
1 tsp nutmeg
1 cup water
In a large dutch oven, combine meat, potatoes, carrots, celery, onion and tomatoes. Combine sugar, salt, black pepper, nugmeg and water together. Stir until sugar and salt dissolve then pour over other ingredients. Cover and bake with coals on top, 4 hours.
History:
W. Freeman’s great-great-grandfather James Watt, his wife Mary Scott Watt and a son, Ahio Scott Watt came to Oregon from St. Louis in 1848. Ahio met Mary Elder, who was on the wago train with her father, and they married shortly after they arrived in Oregon. Here’s part of their journal:
We have been heading toward The Promised Land for three weeks already, and I have decided to keep some notes as we go. Oregon, here we come.
My name is Ahio Scott Watt. I am nineteen years of age, and am traveling in a party with my folks. My brother will meet us in Oregon. He is an army scout.
There was much talk at the fire last night. Some of the men want to go to California now, Pa said that as far as he knows, there was nothing in California worth the trip. Oregon has so much more to offer anyone who would work for it. Farther along the Trail, some of the wagons will split off and head south.
The women cooked up a real good feed after the meeting. We had buffalo stew, and I got a couple of chunks of the hump. It was good. There ain’t much in the way of green, but the women did pretty well with what they could find along the way. Wild onions sure helped the stew.
The weather has been hot and dry. We can see clouds over the prairie ahead, but no rain. Dust covers everything. I have to keep a bandanna over my mouth and nose while we’re moving, and the food still tastes like grit.
Today we all worked at separating those who were breaking off for California from the rest. I’ll truly miss some of the friends I’ve made. Mary and her folks will go on to Oregon with the bigger party....
CAMPFIRE BIRTHDAY CAKE in ORANGE RINDS
Here’s a brief preface to this campfire "cupcake":
My personal favorite. One of my fond memories camp cooking was when we took my mom & dad in-law camping at the base of Steens Mountain. The mountain is enormous... one vertical mile up on the east side and 30 miles long (a fault block). The mountain is so big, it creates it’s own weather system. It was a clear warm day in the summer, not a cloud in the sky. By the time we made camp and cooked supper, it was near dark. There were no clouds anywhere else but one looming thunderhead that developed right over the mountain at dusk, and it was not budging from it’s perch. As night fell upon us, we sat around the fire talking, when all at once we heard what sounded like a freight train. What it was, was a down draft from the fully formed thunderhead... wind rolling down the mountain side headed our direction.... it hit us like a truck! For safety, we put our fire out but the coals stayed nice and hot and glowed with each onslaught of fierce wind. We all sat in our truck and felt the truck being pushed by the wind, the mountain was clearly having fun with us! It was a blast, and we eagerly awaited our dessert laying in the coals baking while we waited out the wind storm.
4 Oranges (or one orange per person)
One box ’just add water’ chocolate cake mix (or any flavor you prefer, but chocolate and orange go well together)
Chocolate Ready-Spread Icing (optional)
Mixing Tin
Candles (optional)
1. Cut the top 1/4 of each orange off. Reserve the "lid", but scoop out the orange meat off the "lid"
2. Scoop the orange out of each fruit, not quite to the rind, leaving some pulp around the inside for flavor. Each person can do their own and eat the orange with the spoon this way, or you can do it and then just use the orange fruit part for fruit salad.
3. In a mixing tin, mix cake mix and water per box directions.
4. Fill empty orange shell/rind with the cake mix
5. Put the "lid" on
6. Wrap the each ball of orange rind filled with cake mix, topped with the lid in several layers of tin-foil
7. Bury each orange cake ball in the coals
8. Depending on the heat index of your coals, check one at 1/2 hour.
9. Typically, ours are done within 45 minutes +/- .
Bake in coals for approximately 45 minutes. Take out of coals and set aside to cool for 10 minutes or until you can handle them. Unwrap each one. You can cut a tiny flat slice of the orange rind so it stands up on it’s own and doesn’t roll off your plate. Spread ready-spread icing on top of each "cup cake" and add a candle for the birthday guest. Present them all on a plate or platter with the birthday cupcake with the candle on top (wind permitting) in the middle surrounded the the other cakes. The honorable guest gets to take theirs first. Ooohs and awws will echo across the valleys.
It’s very simple and easy to do, but it sure is something that’s not quickly forgotten. We ended up eating ours in the covered bed of the pickup, with the truck rocking and rolling from the howling wind outside! ENJOY!
BREAKFAST PIZZA
1 can crescent rolls 1 cup shredded sharp cheddar
1 lb. sausage; browned & drained 3 eggs; beaten
3 Tbs. diced red bell pepper 3 Tbs. milk
3 Tbs. diced yellow bell pepper 1/2 tsp. salt
1 cup thawed frozen hash browns 1 tsp. ground black pepper
1 green onion; sliced 3 Tbs. parmesan cheese
Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.
Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.
Serves: 6-8
(Got this out of Byron’s Dutch Oven Cooking, recipe by Page Davies)
CAMPFIRE COOKIES
Four empty large size bean cans
Ingredients for cookie dough or ready-made cookie dough
Cookie sheet
Quick start charcoal
Matches
Tin foil
Box to fit over the metal wire grill
Metal wire grill
Spatula to remove cookies
Step 1: Make cookie dough from scratch or use ready-made cookie dough for faster preparation.
Step 2: Light approximately eight to ten charcoals in a small pile.
Step 3: Place four empty bean cans in a rectangle around the charcoals. The approximate size will be clear in the next step.
Step 4: Position a metal wire grill on top of the empty cans. The cans are to be placed under the corners of the grill.
Step 5: Put a box over the metal wire grill. This should be previously covered inside and out with tinfoil. It should fit the grill in length and width and should be tall enough to give the cookies approximately eight inches in height.
Step 6: Place the cookie dough on a cookie sheet that fits the size of the metal wire grill and is within the dimensions of the box.
Step 7: Leave the cookie dough in the makeshift oven for approximately 20 minutes. They will taste great and be a fun campout treat!
BREAKFAST SAUSAGE SOUFFLE
12-15 slices bread; cubed 3/4 cup milk
6 Tbs. butter; melted 1 tsp. dry mustard
1 lb. shredded Cheddar cheese salt and pepper to taste
18 eggs
1 lb. cooked sausage
Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.
Serves: 8-10
(This recipe was one that floated around to me. I think the original recipe came from "Byron’s Dutch Oven Cooking"by Dick Stucki.)
“Old Cowboy” SALSA
I find a good salsa to be a great addition to any campfire meal. Here is a...
Quick & Dirty (and Cheap) Salsa Cruda
Ingredients
1/2 white onion
5 cloves of garlic
1 bunch of cilantro
6 tomatillos
2 to 10 jalapeños (i incline more towards 10 than 2, but...)
2 28 oz cans of diced tomatoes
1 green plastic lime or yellow plastic lemon
A bit of white vinegar
Oregano (ground)
Directions
Chop up the garlic and onion pretty good.
At first odor, saute in olive oil in a frying pan until translucent (i like to caramelize it just a bit)
Spoon it into some of container and put it in the freezer (you will get it out before it freezes or even cools that much.
Chop the jalapeños into 1/4 inch sections
Chop the tomatillos into eights
Clip the leaves from cilantro (i’m petty sloppy about this)
Toss the jalapeños and cooled garlic onion mix into your food processor
Blend
Add tomatillos to the mix and give it a couple of whirls to the size you like
Add the cilantro and give it a couple whirls
Spoon the whole mess into a mixing bowl
Open the cans of tomatoes about 90%. Leave the tops attached by a little strip.
Hold the tops on and let as much the tomato juice drain out
If the diced pieces are too big for your taste give ’em a couple of whirls in the processor
Add tomatoes to the mess in the mixing bowl and squirt in lime or lemon juice
Add a couple of tablespoons of oregano
Stir it up well and spoon into a two quart mason jar (or some such).
Add some vinegar. You may have to eat a bit to make room for your vinegar. It is not as good as it will be in 24 hours but it is still pretty good
Refrigerate for at least a day
Use as ingredients or dip
CHUCKWAGON STEW
This is a simple recipe, and when cooked outdoors, sort of gives a glimpse of the type of food eaten on cattle drives in the "old days." When my kids were little, I couldn’t cook it fast enough.
Ingredients:
2 slices of bacon
1 small onion (chopped)
1 clove garlic (chopped)
2 large potatoes (cubed)
2 large cans of Ranch Style beans (or any brand of southwestern type beans)
This can be done in a cast iron dutch oven, or large cast iron skillet.
Fry bacon until crisp. Remove from pan.
Add onion and garlic to bacon grease, and saute until onion becomes transparent.
Add potatoes, and saute until tender.
Add ground beef, and crumble with a fork.
After beef has browned, strain contents of pot.
Return to pot, and add beans, and crumbled bacon.
Heat just until bubbling.
Serve with your favorite cornbread, tortillas, sour dough biscuits.
GRILLED ROSEMARY-SKEWERED SHRIMP
Here’s one fun finger food we did on the grill.
Pick fresh rosemary sprigs and strip the thicker half end free of needles and let sit in water to prevent burning at least a half hour. Thread cleaned large shrimp onto a sprig. Combine 3 Tbls of olive oil with minced garlic, a squirt of lime juice, sea salt and pepper and brush onto shrimp. Place over grill low heat for 2 minutes per side.
Cut sourdough bagget into 1 inch slices and season with olive oil salt and pepper to taste. Grill on each side lightly until slightly crisp. Combine chopped marinated artichoke hearts, sauteed spinache (with half onion and 3 garlic cloves, chopped) and a handful of parmesan cheese. Use this as topping on your grilled bread.
Serve warm with lemon or lime slices on the side for the rosemary skewered shrimp.
TURKEY IN A POT~ Dutch Oven Quisine
I had no idea how to do this at first... just went for it. My husband and I stuck a good sized turkey in our 14 qt dutch, cooked it whole in the coals with all our favorite seasonings, and a little over an hour and a half it was done. We added chicken stock to it (almost half way up the bird) which made it steam, and the juice and flavors were "pressured" into it. No specific amount of coals, just set it on a bed of various sized wood coals, and a shovel full on top, replenishing it as needed. I was a little apprehensive at first, but "just did it", and I got to tell you, it was the most tasty bird I have eaten in my life! No joke, THEE best turkey I’ve ever had! I don’t think I can ever eat another ’traditional’ turkey over the holidays.
COFFEE RECIPES: FOOD
COFFEE BEAN STEAK RUB
Ingredients
· 1 tablespoon coffee beans
· 1 tablespoon white peppercorns
· 1/8 teaspoon paprika
· 1/2 tablespoon garlic powder
· 1/2 tablespoon sea salt
· 1 tablespoon or all purpose seasoning
Directions
1. Combine all ingredients in a spice or coffee grinder.
2. Finely grind the mixture.
3. Rub onto your favorite steak or tri-tip 30 minutes or more prior to cooking.
COWPOKE COFFEE COOKIES
Ingredients
· 5 1/2 oz butter
· 5 oz sugar
· 2oz chopped hazelnuts
· 1 egg
· 1 teaspoon vanilla
· 1 1/4 cup flour
· 1 teaspoon baking soda
· 1/2 cup coffee or espresso
· 1 square bar or 2 oz of plain dark chocolate
Directions
Preheat your oven to 350 degrees farenheit.
Mix suger and butter until smooth in a food processor.
Add additional dry ingedients and mix thoroughly.
Add the egg, flour, vanilla extract and baking soda.
Then add the coffee, nuts, and chocolate.
Drop or put the dough with a spoon onto baking paper or greased cooking sheet.
Be sure to leave enough room on the cookie sheet, as they tend to spread out .
Cool on a cooling rack
From ineedcoffee.com by Mari Laura Skjelvik
ESPRESSO BALLS
1 cup butter, softened
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 Tbsp coffee liqueur
1 tsp vanilla
1-3/4 cups all-purpose flour
1-1/2 cups ground hazelnuts
Preheat oven to 325′F.
Cream butter and sugar. Add cocoa, coffee liqueur and vanilla. Add 1/2 cup of the ground hazelnuts and the flour.Shape dough into 1-inch balls and roll balls in remaining ground hazelnuts. Place balls 2 inches apart on ungreased cookie sheet. Bake for 15 minutes or until the bottoms are lightly browned. Transfer cookies to wire racks and cool completely.Based on a recipe from Better Homes and Gardens Christmas Cookie Recipes 2007
