| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Wisconsin | Cookies, Desserts | 1 | Servings |
INGREDIENTS
| 1 | c | Pillsbury's Best All Purpose Flour*, sifted |
| 1/4 | ts | Double-acting baking powder |
| 1/4 | ts | Salt |
| 1/3 | c | Butter |
| 3 | tb | Beaten egg |
| 6 | oz | Semisweet chocolate pieces |
| 1/3 | c | Sugar |
| 1 | tb | Milk |
| 1 | tb | Butter |
| 1 | ts | French's Vanilla |
| 1 | Egg; beaten | |
| Funsten's Pecan Halves |
INSTRUCTIONS
BAKE at 350 degrees for 15 to 20 minutes. MAKES about 2 dozen cookies. Sift together flour, baking powder, and salt. Cut in butter until particles are the size of small peas. Sprinkle 3 to 4 tablespoons beaten egg over flour mixture, stirring with fork to form a dough. Roll out on floured surface to slightly less than 1/8-inch thickness. Cut into 3-inch rounds. Fit into small paper baking cups (tea size cups). Place on baking sheets. Chocolate Filling: Melt semisweet chocolate pieces in top of double boiler over boiling water. Stir in sugar, milk, butter, and vanilla; remove from heat. Blend in 1 beaten egg. Place a scant tablespoonful of filling in each pastry shell. Top with a pecan half. Bake in moderate oven (350 degrees) 15 to 20 minutes. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997
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