| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Chocolate |
60 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; softened |
| 1 |
c |
Sugar |
| 2 |
|
Lg Eggs |
| 1/2 |
ts |
Vanilla extract |
| 2 |
oz |
Unsweetened chocolate; melt |
| 1 |
c |
Coconut; flaked |
| 1/2 |
c |
Pecans; chopped |
| 3/4 |
c |
Chocolate chips |
| 2 |
tb |
Butter; softened |
INSTRUCTIONS
Date: Mon, 20 May 1996 18:22:39 -0700
From: Dan Schamber <dansch@haven.ios.com>
Preheat oven to 350 deg. Line cookie sheets with parchment paper or grease
them. On piece of waxed paper, combine flour, baking powder and salt. In
lg. bowl, cream butter with an elec. mixer, add sugar and beat until
fluffy. Beat in eggs and vanilla, then add melted choc. and beat well. Add
flour mixture, mixing until smooth, then stir in the coconut, chopped
pecans, and choc. chips. Drop dough from a teaspoon onto prepared cookie
sheets, leaving about 2 inches between each cookie. Press pecan half on top
of each cookie. Bake on rack in middle of oven for 10 to 13 mins., or until
set. Transfer cookies to wire racks to cool. Store in airtight containers
for up to 1 week or in the freezer for up to 2 months.
Posted to MealMaster Recipes List, Digest #143
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”