Instructions: Cream butter with sugar, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour. Dissolve coffee in water. Work coffee into dough. Divide into quarters. Wrap separately in plastic wrap; refrigerate 1 hour or up to 2 days. Preheat oven to 350 degrees. Remove dough from refrigerator and divide each quarter in half. Knead dough lightly to make more pliable. On a lightly floured board, shape each portion into a strand about 12 inches long. Cut each strand into 8 pieces. Arrange 1 inch apart on parchment-paper-lined or ungreased cookie sheet. Bake until lighly browned, 14 to 16 minutes. Heat whipping cream in a 2-cup glass measuring cup or a microwave-safe containe in the microwave oven at high power until cream is hot, about 45 seconds. Stir in chocolate chips. Mix until mixture is smooth. Microwave 25 to 30 seconds longer if necessary to melt chocolate. Dip one end of each cookie in the melted chocolate, then in chopped nuts. Let stand until chocolate if firm.

Makes 64 logs.

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