2 c. (8 oz.) pecans
3 c. confectioners sugar
2/3 c. unsifted, unsweetened cocoa powder
1 tsp. powdered instant coffee or espresso
2 tbsp. unsifted all purpose flour
Pinch of salt
3 egg whites
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Chop pecans rather fine. Combine all ingredients, except pecans in a mixing bowl. Use electric mixer, beat slowly until moist, then beat at high speed for 1 minute only. Remove from mixer, add nuts. Spoon out cookies as soon as possible, so they will be shiny when baked, using a rounded tablespoon. Place 1 inch apart on aluminum foil, shiny side up on cookie sheet. Makes 12 large cookies which should be dry and crisp outside moist and chewy inside.