|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Instant coffee||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
In medium bowl, combine flours, baking powder, coffee and spices.
In large bowl, cream, butter and sugar.
Beat in eggs, one at a time, until light.
(Mixture will appear slightly curdled.)
Gradually blend in flour mixture.
Stir in walnuts.
Cover and chill dough several hours or overnight for easier handling.
Shape into 1-inch balls and arrange on greased cookie sheets.
Dip bottom of a glass into sugar and flatten balls to about 2 inches in diameter.
Bake in preheated 350Â°F oven 12 to 14 minutes or until edges are very lightly browned and cookies feel firm to touch in center.
Remove to wire racks to cool completely.
Note: If frosting decoration is desired, lightly tint canned frosting with 1 or 2 drops of food coloring.
Place in pastry bag fitted with writing tip; make a zigzag or spiral of frosting on each cookie.