This is a variation on Mexican Wedding cookies.

1 cup margarine, softened
½ cup sugar
2 teaspoons vanilla
1-3/4 cup flour
1/3 cup cocoa
1 tablespoon instant coffee granules
1 cup finely chopped pecans
Powdered sugar

Preheat oven to 325 degrees.  Cream together margarine and sugar until light and fluffy.  Beat in the vanilla.  Stir together the flour, cocoa and coffee. Add to the margarine mixture and mix well.  Stir in pecans.  Roll into 1-inch balls and place ungreased baking sheets.  Bake for about 15 minutes. Cool for 2 minutes on pans before rolling in the powdered sugar and placing on wire racks.

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

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