Categories: dessert, nondairy, not tried

Ingredients

• 1 roll (18 ounces) Pillsbury refrigerated sugar cookie dough
• 1/4 cup baking cocoa
• 1 tablespoon instant espresso coffee (dry)
• 1 cup finely chopped pecans
• 48 milk chocolate candy drops or pieces, unwrapped
• 3/4 cup powdered sugar

Directions

1. Heat oven to 375 degrees. Into large bowl, break up cookie dough.

2. Stir in cocoa, dry espresso, and pecans.

3. Shape dough into 48 balls (1 inch); wrap each around 1 milk chocolate candy.

4. Place 2 inches apart on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until set.

6. Immediately remove from cookie sheet to wire rack.

7. Cool slightly, about 5 minutes.

8. Roll cookies in powdered sugar.

9. Cool completely, about 15 minutes.

10. Roll cookies in powdered sugar again.

11. Store in tightly covered container.

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