INGREDIENTS:
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 2 tablespoons instant coffee powder
• 1 tablespoon boiling water
• 1 3/4 cup flour
• 2 teaspoons baking powder
• 36 pecan halves
• 4 ounces dark, sweet chocolate
• 1 tablespoon coconut oil (or all-purpose shortening)
• 2 tablespoons powdered sugar
• 2 teaspoons instant coffee powder
METHOD:
Cream butter and brown sugar. Mix 2 tablespoons coffee powder with boiling water, cool. Add egg and coffee to creamed butter mixture and beat until combined. In another bowl, sift together flour and baking powder. Mix into creamed mixture, one half at a time. Chill for 30 minutes. Roll dough to ¼-inch thickness. Cut into 2-inch fluted rounds. Place on lightly greased cookie sheets and press a pecan half into each cookie. Bake at 375 for 10-12 minutes or until firm to touch. Cool.
Melt chocolate and coconut oil or shortening over hot water. In separate bowl, sift together powdered sugar and 2 teaspoons instant coffee. Using a piece of cardboard to keep half the cookie clean, dust the other half with the powdered sugar mixture. (This looks best if it divides the pecan in half lengthwise). Dip the clean half of the cookie in the melted chocolate. Chill until chocolate is set. Makes 36.
