- Total: 57 min
- Prep: 45 min
- Cook: 12 min
- Yield: 2 dozen cookies
- Total: 57 min
- Prep: 45 min
- Cook: 12 min
- Yield: 2 dozen cookies
Ingredients
1/4 cup
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1/2 cup
Pillsbury BEST
1/4 cup Hershey's® baking cocoa
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper (cayenne)
24 chocolate-covered espresso beans
1/2 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon Hershey's® baking cocoa
Directions
- Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
- Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
- Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
- 1 roll (16.5 oz) .
