Rolo Chocolate Cookies 2-1/4 cups flour
3/4 cup unsweetened cocoa 1 tsp. baking soda 1 cup sugar 1 cup firmly packed brown sugar 1 cup butter or margarine, softened 2 tsps. vanilla 2 eggs 1 cup chopped pecans 48 Rolo Caramels, unwrapped (9-oz. pkg.) Heat oven to 325. Lightly spoon flour into measuring cup; level off . In small bowl, combine flour, baking soda and cocoa; blend well. *In large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 carmel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 TBSP sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 325 for 10 minutesor until set and slightly cracked.Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack. Peg's Hints: Put cookie dough in the refrigerator or freezer for a little while until kind of stiff and easy to handle. Make sure your hands are floured well when shaping into ball. --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
