I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.

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  • In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.

  • Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

Nutrition Facts

101 calories; protein 1g 2% DV; carbohydrates 9g 3% DV; fat 7.2g 11% DV; cholesterol 10.2mg 3% DV; sodium 51.7mg 2% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2010
Love these with a good cup of coffee in the morning as a treat during the holidays. My mother has made these for years and I just love them. I may add more coffee next time. Read More
(11)

Most helpful critical review

Rating: 1 stars
10/08/2005
I was thoroughly disappointed with this cookie. I followed the directions exactly as stated yet it was too bitter and just didn't taste right. I've NEVER thrown anything away but I couldn't figure out a way to tweak this recipe to improve the flavor so they all ended up in the "recycle bin". For those wanting to try this the flour/butter/sugar ratio doesn't seem to work (it's too dry and not sweet enough) and I feel 1/4 cup cocoa powder is a bit too much (it's too bitter) - maybe start with 2 tablespoons and add more as needed. Also as suggested by another reviewer 2 teaspoons of coffee is probably enough. Good luck. Read More
(12)
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
10/07/2005
I was thoroughly disappointed with this cookie. I followed the directions exactly as stated yet it was too bitter and just didn't taste right. I've NEVER thrown anything away but I couldn't figure out a way to tweak this recipe to improve the flavor so they all ended up in the "recycle bin". For those wanting to try this the flour/butter/sugar ratio doesn't seem to work (it's too dry and not sweet enough) and I feel 1/4 cup cocoa powder is a bit too much (it's too bitter) - maybe start with 2 tablespoons and add more as needed. Also as suggested by another reviewer 2 teaspoons of coffee is probably enough. Good luck. Read More
(12)
Rating: 5 stars
12/23/2010
Love these with a good cup of coffee in the morning as a treat during the holidays. My mother has made these for years and I just love them. I may add more coffee next time. Read More
(11)
Rating: 5 stars
12/16/2012
I'm reviewing these again after making them a second time. This time they were perfect. Absolutely delicious. I followed the recipe exactly with the exception of the coffee part: instead of regular instant coffee I used 2 packets of Starbucks VIA vanilla flavored instant coffee. You can buy this in the grocery store or if not there in your local Starbucks. I had a couple of packets left over from making iced coffee this summer and decided to try them in this recipe. I mixed them directly into the wet ingredients. Have no fears...the coffee completely incorporates into the wet ingredients. The rest of the recipe I followed exactly. The cookies were fabulous...rich dark chocolatey and delicious. Really good. One of my favorites! Try these but do try the vanilla flavored instant coffee...it makes a huge difference. Read More
(7)
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Rating: 5 stars
12/10/2003
I've been searching for this recipe since Christmas 1982 when a friend brought these scrumptious things to a cookie swap. The recipe got lost as the years rolled on. We are thrilled to have found and baked these cookies. Can't tell you how happy we are! ENJOY! Read More
(5)
Rating: 5 stars
11/29/2004
This recipe has been a perennial Christmas favourite in my family for years - what a surprise to find it on this site. The only thing we do differently is to dissolve 2 tsp of instant coffee into 1 tbsp of hot water prior to adding it to the butter mixture (rather than adding 2 tbsp of instant coffee to the dry ingredients). Either way give it a try - you won't be disappointed! Read More
(5)
Rating: 4 stars
12/04/2007
Very good. I used 4 teaspoons of vanilla plus 2 teaspoons of water to dissolve the coffee in. I also added an extra 1/4 c. of flour and 1 tsp of cinnamon. (I like cinnamon with chocolate.) I also mixed in some 1/2 c. mini chocolate chips. I have eaten too many of these today!!! Read More
(4)
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Rating: 5 stars
12/06/2002
Great Chrtismas cookie. I used 2 t. coffee instead of 1 T. turned out great. Read More
(3)
Rating: 5 stars
12/17/2010
I searched for years for this recipe. It's one my Mom and I made every Christmas since the 80s. I was so happy to find it here. The cookies are kind of dry and hardly sweet so they're unusual for sure. But the pecans and slight coffee taste combined with the powedered sugar is perfect. Love this cookie! Read More
(3)
Rating: 5 stars
11/25/2007
Absolutely delicious! I added a dash more of the instant coffee to the recipe. I found these cookies practically melt in your mouth! These cookies aren't just for Christmas!! A great crowd pleaser!! Read More
(2)
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