- Cooking Time: 10 Minutes per Batch
- Servings: 60
- Preparation Time: 30
- 1 Cup Butter
- 3/4 Cup Sugar
- 4 Packets Instant Coffee (I use the single serve packets such as Folgers or Maxwell House)
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1 Egg
- 1 Tablespoon Vanilla
- 2 1/3 Cups Flour
- 1 1/2 Cups Finely Chopped Pecans
- 8 Ounces Semi-Sweet Chocolate
- 1 Tablespoon Liquid Shortening
- Preheat oven to 375 degrees
- In a medium bowl, beat Butter on medium to high for 30 seconds
- Add Sugar, Coffee, Salt & Baking Powder
- Beat until everything is combined, scrapping the sides of the bowl occasionally.
- Beat in the Egg and Vanilla
- Slowly add the Flour until fully incorporated
- If you have a cookie press:
- Pack the dough into the cookie press
- Force the dough through the press into desired shape onto a non-greased cookie sheet
- If you do not have a cookie press:
- Roll the cookies into 3/4 inch balls
- With a glass dipped in sugar, press down on the balls to flatten
- Bake for 10-12 minutes until the edges of the cookies are firm
- Transfer to a wire rack to cool
- Place Chocolate Chips into a bowl
- Pour Liquid Shortening over the Chips
- Place in Microwave for 30 seconds
- Remove and stir
- Repeat until the Chocolate is completely melted.
- Dip one end of the cookie into the Chocolate
- Let the excess Chocolate drain
- Sprinke with Pecans
- Place on waxed paper until Chocolate is set.
- Note: These cookies will keep for about 3 weeks at room temperature or in the freezer for about 3 months. I normally make them in November and then take them out the week before Christmas to decorate.
These cookies are a magical combination of chocolate and coffee flavors and to enjoy them with a cup of coffee...heaven! I originally found this recipe in the Better Homes & Gardens issue 2002 issue of Simply Perfect Holiday Baking. They were originally called "Mocha Wands" for the cookie press disc used to create the cookie shape. I have made a few ajustments, utilizing packets of instant coffee rather than the original 4 teaspoons of espresso coffee powder they called for, increased the vanilla from 1 teaspoon to 1 Tablespoon and using a different cookie press disc to yield more cookies, but the adjustments have gained rave reviews!