|All purpose flour||2 Cup (32 tbs)|
|Instant coffee||2 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Rum extract||1 Teaspoon (Adjust Quantity As Needed)|
|Pecan halves||1 Tablespoon|
Combine flour, coffee, soda, baking powder and salt.
Thoroughly cream shortening, butter and sugars.
Add egg and rum extract; beat thoroughly.
Stir in dry ingredients; blend.
Shape into rolls 2 inches in diameter; wrap in waxed paper and chill several hours or overnight.
Slice thin and place on ungreased cookie sheets.
Center each cookie with a pecan.
Bake at 400 ° for 8 to 10 minutes.