- 4
- 10 mins
- 25 mins
Ingredients
- 1 cup butter, 8 ounces, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder
- 1/4 cup unsweetened cocoa
- 1 3/4 cups flour, sift before measuring
- 1/2 teaspoon salt
- 2 cups finely chopped pecans
- sifted powdered sugar for decorating the cooled cookies
Preparation
Step 1
Preparation
Heat the oven to 325°F
Cream together the butter, sugar, and vanilla until light. Add coffee powder, cocoa, flour, salt, and finely chopped pecans; mix well.
Shape into 1-inch balls; place on silicon cookie sheets. Bake in the preheated oven for about 15 minutes. Cool then roll in sifted powdered sugar.
Makes about 4 dozen cookies.
Tips
When making cookies, make a double batch and freeze half of the baked (undecorated) cookies for up to 6 months.
Put them on a baking sheet for about 5 minutes in a 325° F oven, and then roll in the powdered sugar when cool.
Freeze the shaped cookies on a cookie sheet in a single layer, then put the frozen dough balls in a bag and freeze for up to 3 months. Be sure to place a note in the bag with baking directions. Thaw before baking.