Lilly’s Italian Fudge Totos

Directions

1. Preheat oven to 350°. In a small bowl, dissolve espresso powder in hot water; cool slightly. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs, cooled espresso mixture, chocolate syrup, orange zest and extract, coffee liqueur and extract if desired, and vanilla (mixture will look curdled). In another bowl, whisk flour, baking cocoa, baking powder, cinnamon, baking soda, allspice and salt; gradually beat into creamed mixture. Stir in walnuts and chocolate chips. Refrigerate 30 minutes or until firm enough to roll.
2. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until firm, 10-12 minutes.
3. Meanwhile, for glaze, in a large bowl, mix confectioners’ sugar, orange zest and enough orange juice to reach dipping consistency. Remove cookies from oven. Immediately dip cookies into glaze; allow excess to drip off. Place on wire racks; let stand until set. Drizzle cookies with remaining glaze; let stand until set. Store between pieces of waxed paper in airtight containers.