Walnut Coffee Creams

Name: Walnut Coffee Creams
Ingredients: 1 tbsp instant coffee granules; 14 tbsp (1 3/4 sticks) butter, softened; 1/3 cup powdered sugar, sifted; 1 cup flour; 2/3 cup custard powder or instant vanilla pudding mix; 12 None walnut halves; None None FOR THE FILLING; 1 tsp instant coffee granules; 3 tbsp butter, softened; 1 cup powdered sugar, sifted

10 ingredients

4 steps

Ingredients

1 tbsp instant coffee granules
14 tbsp (1 3/4 sticks) butter, softened
1/3 cup powdered sugar, sifted
1 cup flour
2/3 cup custard powder or instant vanilla pudding mix
12 None walnut halves
None None FOR THE FILLING
1 tsp instant coffee granules
3 tbsp butter, softened
1 cup powdered sugar, sifted

Directions

1

Preheat the oven to 300°F. Lightly grease 2 baking pans and line with parchment paper. Combine coffee and 1 tbsp boiling water in a small bowl, stirring to dissolve.
2

Beat butter and powdered sugar in a large bowl with an electric mixer until creamy. Beat in coffee mixture. Lightly fold in combined sifted flour and custard powder.
3

Roll tablespoons of mixture into balls and arrange on prepared pans, 1 inch apart. Flatten slightly and push a walnut into half the cookies. Bake for 20-25 mins, until golden. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
4

Meanwhile, for the filling, dissolve coffee in 2 tsp boiling water and set aside. Beat butter in a medium bowl with electric mixer until pale. Gradually add powdered sugar, beating until smooth. Beat in coffee. Spread on flat side of plain cookies. Sandwich together with remaining cookies, walnut-side up.