Crinkled Fudge Truffle Cookies

A fudgy, nutty cookie. From Better Homes and Gardens

• Ready In: 2 hrs 30 mins
• Serves: 20
• Yields: 5 dozen

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
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 350°F 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.