| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
+ 2 tbsp. cake flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Granulated white sugar |
| 1/2 |
c |
Light brown sugar; packed |
| 1/2 |
c |
Butter or margarine; softened |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg; beaten |
| 1 |
ts |
Vanilla |
| 6 |
oz |
Chocolate chips |
| 1/2 |
c |
Pecans; chopped (optional) |
| 1/4 |
c |
Flaked coconut; (optional) |
| 36 |
|
Lollipop sticks |
INSTRUCTIONS
Preparation : Preheat oven to 375 degrees. Line cookie sheet with
aluminum foil. Combine flour and baking soda in small bowl; set
aside. In small bowl combine white and brown sugar. Press out lumps.
In medium bowl mash butter with fork. Add sugar and mix with butter
until light and fluffy. Add salt, egg and vanilla. Beat well. Add
small amounts of dry ingredients, mixing each time. Stir in chips,
pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie
sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3 the
way into each cookie. The free end of stick should rest on foil.
Gently press dough around stick to seal in place. Bake 8 to 10
minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each
cookie in clear plastic wrap. Gather wrap at back of cookie and tie
with ribbon.
Recipe by: <robert.foster@nashville.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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