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DIRECTIONS

With a small, sharp knife cut through one long side of each date. Open them enough to insert a pecan half in each, and then press each one firmly closed around the nut (it is all right if they don't close completely). Set the prepared dates aside.
Adjust two racks to divide the oven into thirds and preheat oven to 325 degrees. Line cookie sheets with aluminum foil.
Place the chocolate in the top of a small double boiler over hot water on low heat, cover only until melted, then remove from the hot water and set aside uncovered.
In the large bowl of an electric mixer cream the butter. Add the vanilla, salt, and sugar and beat to mix. Add the melted chocolate and beat to mix. Then add the eggs one at a time, beating until incorporated after each addition. On low speed add the flour and beat, scraping the bowl with a rubber spatula and beating only until incorporated. Add the liquid coffee and beat again only until incorporated.
Transfer to a medium-size shallow bowl for easier handling.
Place a few of the stuffed dates on top of the dough. Using 2 teaspoons to work with, push one of the dates down into the dough, turn it around to coat it completely, then pick up the date with a rather generous coating of the dough and place it on the aluminum foil. Continue with the remaining dates, placing them 2 inches apart.
Bake two sheets at a time, reversing the sheets top to bottom and front to back once to insure even baking. Bake for 20 minutes until the cookies feel semi-firm to the touch.
While the cookies are baking, prepare the glaze.
Place the sugar in a small bowl. Add the water slowly-just a few drops at a time (it won't take much)-and stir with a rubber spatula until smooth and the consistency of a heavy cream sauce.
The glaze must be covered airtight with plastic wrap or aluminum foil except when you are working with it.
As soon as the cookies are done, use a pastry brush to quickly spread a bit of the glaze over each cookie-do not spread it all the way to the edges of the cookies. The heat of the cookies will melt the glaze into an almost transparent film which will dry quickly.
Use a wide metal spatula to transfer the cookies to racks to cool.
If you bake one sheet at a time, it should be placed on the lower rack.
These keep well but should be packed in an airtight container with wax paper between the layers.