| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brown sugar; firmly packed |
| 2/3 |
c |
Shortening |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla extract |
| 2 |
|
Eggs |
| 1 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Cocoa |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
c |
Miniature semisweet chips |
| 1 |
c |
Chopped pecans |
| 25 |
|
Caramel candy; halved |
INSTRUCTIONS
Preheat oven to 375 degrees. Place sheets of foil on countertop for cooling
cookies. Combine brown sugar, shortening, water and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Beat eggs into
creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips.
Shape dough into 1-1/4 inch balls. Dip tops in chopped pecans. Place 2
inches apart on ungreased baking sheet. Press half caramel in center of
each cookie. Bake one baking sheet at a time at 375 degrees for 7 to 9
minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on
baking sheet. Remove cookies to foil to cool completely
Recipe by: From The Crisco Kitchens
Posted to recipelu-digest Volume 01 Number 311 by Yummi357@aol.com on Nov
26, 1997
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