| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Chocolate |
72 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 1 |
c |
Margarine or butter |
| 3/4 |
c |
Packed brown sugar |
| 2 |
|
Egg yolks |
| 2 |
oz |
Semiswet chocolate; melted and cooled |
| 1 1/2 |
ts |
Finely shredded orange peel |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 2 1/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Finely chopped pecans (to 2) |
| 2 |
|
Egg whites |
| 3/4 |
c |
Cherry jelly or preserves |
INSTRUCTIONS
In large mixing bowl beat margarine or butter and brown sugar with an
electric mixer on medium speed for 30 seconds. Add egg yolks, beating well.
Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir
in flour. Place pecans and egg white in two separate small, shallow bowls.
Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip
eah ball into egg white; roll in pecans to coat. Place balls, 2 inches
apart, on lightly greased baking sheets. Using your thumb, make slight
indentation in top of each cookie. Bake in 350 degree oven about 12 minutes
or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled
cookies with a small spoonful of jelly or preserves. Makes about 60
cookies. Nutrition information per cookie: 88 calories, 5 grams fat, 7 mg
cholesterol and 48 mg sodium. Source: BH&G Magazine (Prize Tested Recipe),
May, 1992 Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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