1 1/4 c Butter or margarine;
-softened
2 c Sugar
2 lg Eggs
2 ts Vanilla extract
2 c All-purpose flour
3/4 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Chopped pecans
Here is a recipe from Penny Miller in Tulsa, OK, published in the July
1997 issue of Southern Living. There is a note that one can turn
these oversize cookies into ice-cream sandwiches by spreading 1/4 cup of
vanilla ice cream between them. Wrap individually, and freeze until firm.
Nice treat for kids!
Method: Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs and vanilla, beating until well
blended.
Combine flour and next 3 ingredients; gradually add to butter mixture,
beating at low speed until blended after each addition. Stir in pecans.
Shape dough into 1 1/2 inch balls, and place on lightly greased baking
sheets.
Bake at 350 degrees for 18-20 minutes or until lightly browned. Cool in pan
1 minute; remove to wire racks to cool. Yield: 20 cookies.
Yields
1 Servings