Crinkled Fudge Truffle Cookies

By ccavaletti

Ingredients

• 3 4-oz bars sweet baking chocolate, chopped
• 2 Tbsp butter-flavored shortening
• 1 tsp instant coffee granules
• 3 eggs
• 1-1/4 granulated sugar
• 1 tsp vanilla
• 1 c chopped pecans
• 6 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• nonstick cooking spray
• pecan halves (optional)
• powdered sugar (optional)

Preparation

Step 1

In a small saucepan heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat. Add coffee. Stir until smooth. Cool.

Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3 to 4 minutes). Beat in chocolate mixture and vanilla. On low speed beat in pecans, flour, cinnamon, baking powder, and salt until combined.

Spray cookie sheets with nonstick coating. Drop teaspoons of dough 2 inches apart on cookie sheets. Place a pecan half atop each cookie, if desired. Bake in a 350 degree oven for 8 to 10 minutes or until just set on surface (do not over bake).

Cool for 1 to 2 minutes; transfer to racks. Cool completely. If desired, sprinkle with powdered sugar.

Makes 54 to 60 cookies.