Ingredients
| 1 cup | sweet butter | | 1 tsp. | vanilla | | 3/4 cup | brown sugar | | 1/4 tsp. | salt | | 2-1/2 cup | all-purpose flour | | 6 oz. | semisweet chocolate pieces, melted | | 1 tsp. | cocoa | | 1 tsp. | instant coffee | | 1 cup | pecans, finely chopped |
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Instructions
Preheat oven to 325°F. 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 3/4-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 3/4-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.
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