Mocha Tea Cakes

• 1 cup butter, softened
• 12 cup sugar
• 14 cup unsweetened cocoa powder
• 1 tablespoon water
• 2 teaspoons ground espresso powder
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 cup pecans, finely chopped (optional)
• 1 cup powdered sugar
• 1 teaspoon unsweetened cocoa powder
• 12 teaspoon ground espresso powder

1. Heat oven to 325*F.
2. Cream the butter and sugar until light and fluffy using an electric mixer on medium speed.
3. Blend in the cocoa powder, water, espresso powder, cinnamon, and vanilla; blend well.
4. Stir in the flour; blend until well mixed.
5. Stir in the pecans by hand, if using.
6. Shape dough into 1" balls; place 1" apart on ungreased cookie sheets.
7. Bake for 20 minutes or until set.
8. Transfer cookies to wire racks and cool completely.
9. Combine all coating ingredients in a small bowl; roll cookies in coating to cover well.

butter, sugar, cocoa, water, ground espresso, ground cinnamon, vanilla, flour, pecans, powdered sugar, cocoa, ground espresso

Taken from www.food.com/recipe/mocha-tea-cakes-197388 (may not work)