Chocolate Mocha Pecan Rolls

l (l8 oz) refrigerated sugar cookie roll
1/4 c. unsweetened cocoa
48 milk chocolate
1 tablespoon instant espresso granules
1 cup finely chopped pecans
1/3 c. powdered sugar

Heat oven to 375. Break up cookie dough into a large bowl. Add cocoa, expresso granules, & pecans. Mix well. Shape dough into 48 (1") balls; wrap each around 1 milk choc. candy. Place 2" apart on ungreased cookie sheet.

Bake at 375 for 8-10 minutes or until set. Immediately remove from cookies sheets. Cool 5 minutes or until slightly cooled. Roll cookies in powdered sugar.

Cool l5 minutes or until completely cooled. Re-roll cookies in powdered sugar. Store in tightly covered container.