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Crinkled Fudge Truffle Cookies Recipe

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This recipe for Crinkled Fudge Truffle Cookies, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Monday, March 23, 2009


3 (4 oz) bars sweet baking chocolate, chopped
2 Tbs butter-flavored shortening
1 tsp instant coffee granules
3 eggs
1 1/4 cups sugar
1 tsp vanilla
1 cup chopped pecans
6 Tbs flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
Nonstick spray coating
Pecan halves, optional
Powdered sugar optional

In a small saucepan heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat. Add coffee. Stir until smooth. Cool
Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3-4 minutes). Beat in chocolate mixture and vanilla. On low speed beat in pecans, flour, cinnamon, baking powder, and salt until combined.
Spray cookie sheets with nonstick coating. Drop teaspoons of dough w inches apart on cookie sheets. Place a pecan half atop each cookie, if desired. Bake in a 350F oven for 8-10 minutes or until just set on surface (do not over-bake). Cool for 1-2 minutes; transfer to racks. Cool completely. If desired, sprinkle with powdered sugar. Makes 54 to 60 cookies.




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