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Mud Pie Cookies
Ingredients:
Cookies
- 3/4 cup shortening
- 1 1/2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant coffee
- 2 teaspoons water
- 3 beaten eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1/4 cup finely chopped pecans
Frosting
- 1/3 cup softened butter
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/3 cup miniature semi-sweet chocolate pieces
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Directions:
Cookies
- Beat shortening in a large mixing bowl with and electric mixer on medium
for 30 seconds.
- Add sugar, cocoa powder and baking powder then beat until combined.
- Dissolve coffe crystals in water
- Add coffee, eggs and vanilla then beat until combined
- Beat in as much flour as you can with the mixer and stir in the
remaining flour and pecan with a wooden spoon.
- Cover and chill for 1 or 2 hours (to make it easy to handle).
- Preheat oven to 375º F
- Shape dough into 1 inch balls and place 2 inches apart on an ungreased
cookie sheet.
- Make an indentation with your thumb at the top of each cookie.
- Bake for 8 to 10 minutes or until edges are set.
- Transfer cookies to wire racks to cool.
- Fill centers with Mud Pie frosting
Frosting
- Beat 1/3 cup softened butter and 1 teaspoon vanilla with and electric
mixer on medium speed for 30 seconds.
- Slowly beat in 1/2 cup of unsweetened cocoa powder and the first 1 1/2
cups powdered sugar.
- Add 2 tablespoons milk.
- Gradually beat the second 1 1/2 cups of powdered sugar and enough milk
(1 to 3 tablespoons) to make a spreading consistency.
- Stir in 1/3 cup of miniature semi-sweet chocolate pieces.
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