125g (about 1/2 C) butter, softened Pecans
½ C packed brown sugar ½ c chocolate chips
1 egg 2 Tbs vegetable oil
2 Tb instant coffee Powdered sugar
1 Tb water
1 ¾ C flour
¾ tsp. baking powder
¼ tsp. salt
Cream butter and brown sugar together. Combine instant coffee and water in a small bowl. Add coffee mixture and egg and mix well. Combine salt, baking powder, and flour in another bowl and then add to wet dough mixture in small amounts.
Chill dough for one hour.
Roll out dough on a floured surface to ⅛” thickness. Cut out cookies and place on baking sheet ½” apart. Top each cookie with a pecan half and gently press it down.
Bake at 350* for about 10-15 minutes. Cookies should be darker brown and slightly crunchy.
Melt chocolate and oil together and spoon into a plastic bag. Cut off a tiny corner and drizzle chocolate thinly over cooled cookies. Sprinkle powdered sugar over the top. Place cookie sheets in the refrigerator for a few minutes to harden chocolate before placing cookies in storage containers.
Makes about 40
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