1 c butter, soft
1/2 c sugar
2 t vanilla extract
1 3/4 flour
1/4 c unsweetened cocoa powder
2 t instant espresso powder
1/2 t salt
2 c finely chopped pecans
powdered sugar, for coating
In a bowl, mix butter, sugar and vanilla until smooth.
Stir in flour, cocoa, espresso powder, and salt until thoroughly blended. Add pecans and stir.
Cover dough and place in refrigerator for 1 hour.
Roll dough into 1 inch size balls and place on buttered cookie sheets.
Bake at 325 degrees for 15 minutes, until cookies are slightly firm to the touch. Cool on cookie sheets for 10 minutes, then place on wire rack to cool completely; roll in powdered sugar to coat.
