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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 130 |
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pretty shaped, chocolate dipped, with crunchy pecans. MMMMM. Ingredients:
1 1/2 cups butter, softened (no substitutes) |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 cups all-purpose flour |
1 cup finely ground pecans |
1 teaspoon baking powder |
3/4 cup semi-sweet chocolate chips |
1 1/2 teaspoons shortening, divided |
3/4 cup vanilla chips or 3/4 cup white chocolate chips |
colored sprinkles |
Directions:
1. In a mixing bowl, cream butter and sugarl beat in egg and extracts.
2. Combine the flour, pecans and baking powder; gradually add to creamed mixture.
3. Using a cookie press fitted with disk of your choice, press sough 2 inches apart onto ungreased baking sheets.
4. Bake at 375 for 5-7 minutes or until set[ do not brown].
5. Remove to wire racks to cool.
6. In a microwave, melt chocolate chips and 3/4 t.
7. shortening; stir until smooth.
8. Melt vanilla chips and remaining shortening at 70% power; stir until smooth.
9. Dip half of the cookies halfway in semisweet mixture; allow excess to drip off.
10. Place on waxed paper to harden.
11. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off.
12. Place on waxed paper and sprinkle coated area with colored sprinkles.
13. Let harden.
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