Instructions: Dissolve coffee in hot water; let cool. In bowl, cream together butter, icing sugar and coffee; stir in flour and nuts until well mixed. Chill for 30 minutes. Roll small pieces of dough into logs 3 inches long and 1/2 inch in diameter. Shape in crescents on ungreased baking sheet. Bake in 350 F oven for 10 to 12 minutes or just until edges start to brown. Let cool. In top of double boiler over simmering water, melt chocolate; dip ends of crescents into chocolate. Let dry on waxed paper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.