Instructions: Preheat oven to 325 degrees. Grease cookie sheets. Cream butter and brown sugar. Add the sifted flour, cocoa, instant coffee, vanilla and salt. Mix well. Roll into 4 long rolls about 1 inch in diameter. Cut into 3/4 inch sections and roll each into a ball. With fingertips, press each ball slightly onto the cookie sheet to make a flat base and pinch the top to make a point (balls shouldnt be more than 3/4 inch in diameter.) Bake for 10 to 12 minutes. While warm, dip the wide end of the balls into chocolate and roll in the pecans. Place in paper candy cups.

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