Tuesday, August 14, 2012

CHOCOLATE-PECAN CRISPS

1/2 cup butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream the butter and brown sugar together in a large bowl until blended.  Beat in the egg and vanilla extract.

Combine the flour, cocoa powder, baking soda, and pecans in a small bowl to blend together well.  Add to the butter mixture, blending until a stiff dough forms.  Sprinkle the coconut on a flat work surface. 

Divide the dough into 4 parts.  Shape each part into a roll about 1 1/2-inches in diameter; roll in the coconut until heavily coated.  Wrap in plastic wrap and refrigerate until firm; at least one hour but up to 2 weeks. (May be frozen up to 6 weeks.)

Preheat oven to 350 degrees. 
Line cookie sheets with parchment paper or just leave ungreased.

Cut dough into slices about 1/8-inch thick.  Place slices 2-inches apart on the baking sheets.  Bake at 350 degrees for 10 to 13 minutes or until firm.  Do not overbake.  Remove from pans and cool on wire racks.
Yield: 6 dozen cookies

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