1 c. (1/2 lb.) butter, softened
1 tbsp. water
2 tsp. vanilla
1/4 c. unsweetened cocoa
2 c. finely chopped nuts
1/2 c. sugar
2 tsp. instant coffee crystals
1 3/4 c. sifted flour
1/2 tsp. salt
About 1 c. confectioners' sugar

Cream butter and sugar in large bowl until light and fluffy. Dissolve instant coffee in hot water; cool. Stir into butter mixture with vanilla. Sift flour, cocoa and salt into butter mixture. Beat until smooth. Blend in nuts. Shape dough into 1 inch balls and place about 1 inch apart on greased cookie sheet. Bake in preheated oven (325 degrees for 15 minutes). Cool on wire rack. Roll in confectioners' sugar and store in airtight container.

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