Recipe - Chewy Chocolate Cookies

1 One fourth cup Butter or margarine;
softened
2 cup Sugar
2 lg Eggs
2 teaspoon Vanilla extract
2 cup Allpurpose flour
Three fourths cup Cocoa
1 teaspoon Baking soda
One half teaspoon Salt
1 cup 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 icecream sandwiches by spreading One fourth 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 One half inch balls, and place on lightly greased baking
sheets.

Bake at 350 degrees for 1820 minutes or until lightly browned. Cool in pan
1 minute; remove to wire racks to cool. Yield: 20 cookies.

Posted to JEWISHFOOD digest Volume 98 #016 by Minelle Paloff
cen17268@centuryinter.net on Jan 10, 1998