1 cup margarine, softened

¾ cup sugar

4 teaspoons instant espresso powder

¼ teaspoon baking powder

1 egg

1teaspoon vanilla

2-1/3 cups flour

8 ounces semisweet chocolate, melted and cooled

1-1/2 cups finely chopped pecans

Preheat oven to 375 degrees.  Cream together margarine, sugar, coffee powder and baking powder.  Beat in egg and vanilla.  On a low speed, beat in flour.  Pack dough into a cookie press fitted with a star plate.  Force dough through the press into 3-inch-long strips and place on an ungreased cookie sheet.  (Alternatively, just shape 3-inch logs with your hands).  Bake for 10 to 12 minutes.  Transfer to wire racks to cool.  When finished cooling, Dip ends of cookies into melted chocolate.  Sprinkle with pecans and let set.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!