Crinkled Fudge Truffle Cookies

• 12 ounces sweet baking chocolate, chopped
• 2 tablespoons butter flavor shortening
• 1 teaspoon instant coffee granules
• 3 eggs
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla
• 1 cup pecans, chopped
• 6 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 60 pecan halves (optional)
• powdered sugar

1. Preheat oven to 350u0b0F.
2. In a small saucepan, heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat and add coffee granules. Stir until smooth. Cool.
3. Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3 to 4 minutes).
4. Beat in cooled chocolate mixture and vanilla.
5. On low speed, beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined.
6. Spray cookie sheets with nonstick cooking spray. Drop teaspoons of dough 2 inches apart on cookie sheets.
7. If desired, place a pecan halve atop each cookie.
8. Bake in a 350u0b0F oven for 8 to 10 minutes.
9. or until just set on surface (do not overbake).
10. Cool 1 to 2 minutes, transfer to racks. Cool completely.
11. If desired, sprinkle with powdered sugar.

chocolate, butter flavor, coffee granules, eggs, sugar, vanilla, pecans, allpurpose, ground cinnamon, baking powder, salt, pecan, powdered sugar

Taken from www.food.com/recipe/crinkled-fudge-truffle-cookies-243078 (may not work)