Here are the ingredients:
- 1/2 cup finely ground pecans
- 1 1/4 cups sifted all-purpose flour
- 3/4 cup confectioner’s sugar
- 2 tablespoons finely ground ArabicaDabra Guatemala coffee
- 3/4 cup butter, softened
- In a large bowl combine pecans, flour, confectioner’s sugar and coffee. Cut in butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour.
- On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet.
- Bake 10- 12 minutes in a preheated 350 degrees F oven or until edges are just firm. Remove from sheet. Cool on wire rack.
- Melt milk chocolate in container and dip cooled cookies. Put dipped cookies in refrigerator to harden chocolate.
- Serve with a hot, freshly roasted cup of ArabicaDabra Guatemala coffee and…enjoy.