Once you have the coffee syrup made, the rest of this recipe is easy. And you can use the left over coffee syrup for drinks, over ice cream or whatever. Yum!

Ingredients:
1/2 cup softened butter
1/2 cup sugar
1/4 cup packed dark brown sugar
1 egg
1-1/4 teaspoons vanilla, divided
1-1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons coffee syrup divided (see below for Coffee Syrup recipe)
3/4 cup coarsely chopped pecans
1-1/2 cups sifted confectioner's sugar
2 tablespoons milk

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

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

Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375-degree F oven for 10-12 minutes until lightly browned. Cool on wire racks.

In a small bowl, combine confectionerís sugar, remaining 1/4 teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.

Yield: About three dozen cookies

Ingredients:
1 cup sugar
1 cup extra strength brewed coffee

Directions:
Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.

Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.

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