| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 2 | lg | Eggs |
| 2 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 3/4 | c | Cocoa |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Here is a recipe from Penny Miller in Tulsa, OK, published in the July 1997 issue of Southern Living. There is a note that one can turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup of vanilla ice cream between them. Wrap individually, and freeze until firm. Nice treat for kids! Method: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2 inch balls, and place on lightly greased baking sheets. Bake at 350 degrees for 18-20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool. Yield: 20 cookies. Posted to JEWISH-FOOD digest Volume 98 #016 by Minelle Paloff <cen17268@centuryinter.net> on Jan 10, 1998
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