Served as snacks. Vegetarian dish.

1 cup Butter, softened

3/4 cup packed Brown Sugar

2 Tablespoons instant espresso powder, or very finely ground espresso beans

1/2 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract

1/4 teaspoon Salt

2-1/2 cups Flour

1 cup Milk Duds chocolate chips

1/2 cup finely chopped and lightly toasted Pecans, Almonds or Walnuts

Preheat oven to 350°F. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the coffee powder, vanilla and almond extracts. Add the flour and salt and mix just until the dough holds together. Add the chocolate chips and the nuts. Turn cookie dough out onto a piece of parchment or wax paper and form a log with the dough approx. 1-1/2 inches thick. You may need to make two logs. Refrigerate for at least one hour. Slice into 1/4 inch thick pieces and place on an ungreased cookie sheet. Bake for approximately 15 - 20 minutes or until the edges begin to brown slightly. Let cool for 15 minutes on the cookie sheets before removing.

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