Spiced Mocha Chocolate Cookies

Let cookie dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, break up cookie dough add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper stir into dough mixture with wooden spoon until well blended.

Shape dough into 24 (about 1 1/2-inch) balls. On large cookie sheets lined with Reynolds^® Parchment Paper, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.

Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute remove to cooling racks. Cool completely, about 30 minutes.

In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended drizzle over cookies. Let stand about 15 minutes until set.

Pillsbury Bake-Off

• Bake-Off is a registered trademark of General Mills
• Contest Name: Bake-Off^® Contest 44, 2010
• Contestant Name: Jennifer Hunter
• City: Marietta
• State: GA