190°C, 375°F, Gas Mark 5
Makes 36


½ cup softened butter ½ cup sugar
¼ cup packed dark brown sugar 1 egg
1 ¼ tsp vanilla essence 1 ½ cups flour
¼ tsp salt ¼ tsp baking soda
6 tblsp coffee syrup (see recipe below) ¾ cup coarsely chopped pecans
1 ½ cups sifted icing sugar 2 tblsp milk

In a large mixing bowl, cream butter and both sugars until light and fluffly. Beat in the egg and one teaspoon of vanilla until light.

Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoonfuls of coffee syrup until well blended. Stir in pecans.

Drop heaped teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated oven for 10-12 minutes, until lightly browned. Cool on wire racks.

In a small bowl, combine icing sugar, remaining teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.

Coffee Syrup:
Cobine 1 cup sugar and 1 cup extra strength coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. Can be stored for up to one month in the refrigerator.