From Quick Cooking (Nov./Dec. 1998), page 29.
Yield: 50-60 cookies
1 cup butter (no substitutions), softened
1 cup plus 1 Tbs. sugar, divided
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour
¾ cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies
Cream the butter, 1 cup sugar, and brown sugar. Add eggs and vanilla and mix well.
Combine flour, cocoa, and baking soda and add to the creamed mixture, beating just until blended. Stir in ½ cup of the chopped pecans.
In a small bowl, combine the remaining ½ cup chopped pecans and 1 tablespoon sugar.
Shape dough by tablespoonfuls around the Rolo candies. Dip ½ of each cookie in the pecan/sugar mixture. Place cookies on cookie sheets with nut/sugar side up.
Bake at 375 degrees for 7-10 minutes, or until tops of cookies are slightly cracked. Cool on cookie sheets for 3 minutes, and then transfer cookies to wire cooling racks.
Nutrition Facts:
2 cookies = 244 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 134 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
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