ROLO - FILLED CHOCOLATE COOKIES 2 1/2 c. all purpose flour 3/4 c. unsweetened cocoa 1 tsp. baking soda 1 c. sugar 1 c. firmly packed brown sugar 1 c. softened butter 2 tsp. vanilla 2 eggs 1 c. chopped pecans 48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg. 1 tbsp. sugar 4 oz. almond bark (opt.)
Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans. For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely. In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the almond bark in a saucepan or in a baggie in the microwave. Drizzle over cookies. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
