Mocha Nut Crinkles

Directions

1. 1
   In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
2. 2
   Remove from the water and cool the chocolate until tepid.
3. 3
   In a bowl, whisk the flour, baking powder, and salt together; set aside.
4. 4
   In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
5. 5
   In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
6. 6
   Beat in the melted chocolate.
7. 7
   Beat in the eggs, one at a time, and the vanilla.
8. 8
   Decrease mixer speed to low--one-third at a time, alternately beat in the flour and milk mixtures.
9. 9
   Stir in the walnuts.
10. 10
    Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
11. 11
    Roll dough by tablespoonfuls into 1-inch balls.
12. 12
    Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
13. 13
    Bake in a 350 oven for about 15 minutes or until cookies are set and edges are crisp.
14. 14
    Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.