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In large bowl of a standing electric mixer beat together butter
sugar and salt until light and fluffy Beat in yolks 1 at a time and
vanilla and beat until smooth Beat in flour cocoa powder and
expresso powder gradually beating dough until just combined well
Add the chopped walnuts
Form dough into 1-inch balls and arrange about 3/4 inch apart on
baking sheets
Bake cookies in batches in middle of oven until just firm and
beginning to brown about 18 minutes and cool on baking sheets 5
minutes
Sift confectioners sugar into a bowl After the 5 minutes cooling
toss balls a few at a time in confectioners sugar coating them well
and transferring them as coated to trays to cool completely Before
balls are stored or frozen, they can be coated lightly again in
confectioners' sugar to keep them from sticking to each other
Cookies may be stored between layers of wax paper in airtight
containers up to 6 weeks frozen
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