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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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This recipe began as the base for a peanut butter chocolate thumbprint. I liked it so much, though, I decided to turn it into its own cookie recipe. âBecky Tarzlaff, Newton, Kansas Ingredients:
1-1/3 cups shortening |
1 cup sugar |
2 eggs, separated |
2 tablespoons milk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
3/4 teaspoon salt |
2/3 cup miniature semisweet chocolate chips |
1-1/4 cups coarsely chopped pecans |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips.
2. Roll into 1-1/2-in. balls. Beat egg whites until foamy. Dip each ball halfway into egg whites, then in pecans. Place pecan side up 2 in. apart on greased baking sheets. Flatten slightly with a glass dipped in sugar.
3. Bake at 350° for 12-14 minutes or until firm. Carefully remove to wire racks to cool. Yield: 5 dozen.
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