 | 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 |
