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Crinkled Fudge Truffle Cookies




List of Ingredients



• 3 4 ounce bars sweet baking choclate, chopped
  
• 2 Tablespoons butter- flavored shortening
  
• 1 teaspoon instant coffee granules
  
• 3 eggs
  
• 1 1/4 cups granulated sugar
  
• 1 teaspoon vanilla
  
• 1 cup chopped pecans
  
• 6 Tablespoons all purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• Nonstick spray coating
  
• Pecan halves (optional
  
• Powder sugar (optional)
  






Instructions



1. In a small saucepan heat and stir chocolate and shortening over very low heat till chocolate begins to melt. Remove from heat. Add Coffee. Stir till smooth. Cool.
   
2. Beat eggs and sugar with an electric mixer on medium to high speed till light and lemon colored ( 3 to 4 minutes) . Beat in choclolate mixture and vanilla. On low speed beat in pecans, flour, cinnamon, baking powder, and salt till combined.
   
3. Spray cookie sheets with nonstick coating. Drop teaspoons of dough 2 inches apart on cookie sheets. Place 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 powder sugar. Makes 54 to 60 cookies.