1. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add coffee, stirring well. 2. Combine flour, soda, cinnamon, and allspice in a large mixing bowl. Stir in raisins and pecans to coat well; add to creamed mixture. 3. Drop dough by heaping teaspoonfuls 2 inches apart onto greased cookie sheets. Feel free toadchocolate-chips or diced nuts on top before placing in the oven 4. Bake at 350° for 8 minutes once baked remove from cookie sheets, and cool on wire racks. 5. (Optional) Once cooled drizzle with melted chocolate and moremnuts
