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If you like pecan sandies, you'll love this chocolate variation of a favorite cookie. These cookies are not overly sweet, yet have a rich chocolate flavor. Easy to make and great for shipping as gifts from the kitchen, since they hold up well.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup granulated white sugar
- 1 tso vanilla extract
- 1-3/4 cups all-purpose flour
- 1-1/2 cups (about 6 ounces) ground pecans, divided use
- 1/2 cup unsweetened cocoa powder
- 1/3 cup confectioners' sugar
Preparation:
Preheat oven to 350 F. Line cookie sheets with silpats, parchment paper, or grease pans lightly.
Cream butter, sugar, and vanilla extract together until light and fluffy.
Whisk together flour, 1 cup ground pecans, and cocoa powder, then beat flour mixture into butter mixture. Chill dough for 30 minutes.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Form dough into 1-inch balls. Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets. Bake for 20 to 25 minutes. Cool, then dip pecan sandy cookie tops in any remaining pecan sugar.
Yield: about 4 dozen cookies
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
Cream butter, sugar, and vanilla extract together until light and fluffy.
Whisk together flour, 1 cup ground pecans, and cocoa powder, then beat flour mixture into butter mixture. Chill dough for 30 minutes.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Form dough into 1-inch balls. Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets. Bake for 20 to 25 minutes. Cool, then dip pecan sandy cookie tops in any remaining pecan sugar.
Yield: about 4 dozen cookies
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
