Chocolate Pecan Cookies
Makes 2-1/2 dozen 4 ounces bitter chocolate 8 ounces semisweet chocolate 3 large eggs 3/4 cup sugar 1 stick butter or margarine 1/2 cup self rising flour 1 dash vanilla ( optional ) 30 Pecans Method 1. In a microwave safe measuring cup place the chocolate and butter and melt in defrost/low cycle a few minutes, stirring to melt chocolate. 2. Let cool. 3. In a mixing bowl, beat sugar and eggs until creamy. 4. Add flour, then vanilla if desired. 5. Beat cooled chocolate mixture into creamed mixture to blend well. 6. Set aside until mixture firms up and becomes thick. 7. With wet hands form/roll mixture into small walnut-size balls and place 2 inches apart on a parchment lined cookie sheet. 8. Press a pecan over each cookie ball. 9. Bake at 350 degrees 10 minutes or until a bit puffed and looks set (these don't rise much). 10. Don't overbake. 11. Remove baking sheet from oven, let cookies cool a minute or two on the sheet and carefully remove to rack to cool completely. 12. Store airtight or freeze. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
