Coffee powder adds a bittersweet tone to these doubly sweetened refrigerator cookies while nuts give them texture and a more complex flavor.

Espresso Nut Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tablespoon instant coffee powder
1/2 cup chopped nuts

1. In a medium bowl, combine flour, baking powder and salt; set aside.
2. In a large mixing bowl, cream butter; gradually beat in sugar and brown sugar until light and fluffy. Beat in egg and instant coffee powder until mixed. Stir in flour mixture and chopped nuts.
   Shape dough in two 2-inch-diameter logs. Wrap tightly and refrigerate for 4 hours, or until firm.
3. After dough has finished chilling, preheat oven to 375°F (190°C). With a sharp, thin knife, cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on a lightly greased baking sheet.
4. Bake 9 to 11 minutes or until starting to firm. Remove to wire racks to cool.

Makes 36 cookies.