INGREDIENTS

INSTRUCTIONS

In the top of a double boiler over low heat, melt the chocolate,
stirring frequently until smooth. Remove from heat.
With an electric mixer, cream the butter, sugar, eggs and vanilla
extract until creamy and smooth, 2-3 mins, scraping the bowl
occasionally. Slowly beat in the cooled chocolate until well blended.
Gradually stir in the flour and salt, stirring just until blended.
Stir in the pecans and chopped white chocolate. Cover the bowl with
clingfilm and refrigerate for 1 hr or until firm.
Meanwhile, preheat the oven to 1900C/3750F/Gas 5. Lightly grease 2
large baking sheets. Drop rounded tsps of dough at least 5 cm/2"
apart onto the prepared baking sheets, flattening slightly.
Bake for 8-10 mins, or just until the surface feels slightly firm when
touched with a fingertip. Remove the baking sheets to wire racks to
cool for 5-7 mins. With a palette knife, remove the biscuits to a
wire rack to cool completely. Repeat with the remaining dough. When
cool drizzle the chocolate over them using a spoon. Store in airtight
containers.
Recipe by: Chocolate Heaven by Valerie Barrett & Elizabeth Wolf Cohen
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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