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2 cups all purpose flour

1 cup unsweetened baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

2 1/4 cups granulated sugar

2 large eggs

1 tablespoon water

2 teaspoons rum extract

1 tablespoon vanilla extract

2 1/2 cups crushed chocolate-covered English toffee bars

3/4 cup chopped pecans

1. Preheat oven to 350*F (175*C).
2. Sift flour, cocoa, baking soda and salt into medium bowl. Set aside.
3. Cream butter and sugar in large bowl until fluffy. Add eggs, water, rum and vanilla; beat until well blended. Stir flour mixture into butter mixture. Add crushed toffee and chopped pecans, combining until just mixed.
4. Drop by heaping tablespoonfuls onto ungreased baking sheet, spacing 2-inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 10 to 12 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely. Store in airtight container.

Makes about 6 dozen.