| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
72 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter/Margarine; softened |
| 1 |
c |
Packed light brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Chopped pecans |
| 1/3 |
c |
Unsweetened cocoa |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Flaked coconut |
INSTRUCTIONS
Cream butter and sugar in large bowl until light and fluffy. Beat in egg
and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl
until well blended. Add to creamed mixture, blending until stiff dough is
formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape
each part into a roll, about 1 1/2 inches in diameter; roll in coconut
until thickly coated. Wrap in plastic wrap; chill until firm, at least 1
hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
Preheat oven to 350F. Line cookie sheets with parchment paper or leave
ungreased. Cut rolls into 1/8-inch thick slices. Place 2 inches apart on
cookie sheets.
Bake 10 to 13 minutes or until firm, but not overly browned. Remove to
wire racks to cool.
Date: Sun, 23 Jun 1996 16:34:19 -0400 (EDT)
From: Wendy Johnson <wendyj@ekx.infi.net>
MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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