| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Choco3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sweet butter |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Brown sugar |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Flour |
| 6 |
oz |
Semisweet chocolate pieces; melted |
| 1 |
ts |
Cocoa |
| 1 |
ts |
Instant coffee |
| 1 |
c |
Finely chopped pecans |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease cookie sheets. Cream butter and brown
sugar. Add the sifted flour, cocoa, instant coffee, vanilla and salt. Mix
well. Roll into 4 long rolls about 1 inch in diameter. Cut into 3/4 inch
sections and roll each into a ball. With fingertips, press each ball
slightly onto the cookie sheet to make a flat base and pinch the top to
make a point (balls shouldn't be more than 3/4 inch in diameter.) Bake for
10 to 12 minutes. While warm, dip the wide end of the balls into chocolate
and roll in the pecans. Place in paper candy cups.
Recipe by: Kay Peterson <ckpeters@TELEPORT.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”