Yield: 1 servings
|1 cup||Sweet butter|
|¾ cup||Brown sugar|
|6 ounces||Semisweet chocolate pieces; melted|
|1 teaspoon||Instant coffee|
|1 cup||Finely chopped pecans|
Preheat oven to 325 degrees. Grease cookie sheets. Cream butter and brown sugar. Add the sifted flour, cocoa, instant coffee, vanilla and salt. Mix well. Roll into 4 long rolls about 1 inch in diameter. Cut into ¾ inch sections and roll each into a ball. With fingertips, press each ball slightly onto the cookie sheet to make a flat base and pinch the top to make a point (balls shouldn't be more than ¾ inch in diameter.) Bake for 10 to 12 minutes. While warm, dip the wide end of the balls into chocolate and roll in the pecans. Place in paper candy cups.
Recipe by: Kay Peterson <ckpeters@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.