Be careful not to overbake these pecan-loaded treats: they are best when nice and chewy. Begin to check for doneness after about 5 minutes.
- 1/2 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 egg
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 cup toasted chopped pecans or walnuts
- 1/2 cup semisweet chocolate pieces
- 1 teaspoon shortening
In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking powder; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the pecans or walnuts.
Drop the dough by rounded teaspoons, 2 inches apart, onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8-10 minutes, or till the bottoms are golden brown. Remove the cookies and cool on wire racks.
In a small, heavy-duty plastic bag, combine the chocolate pieces and shortening. Close the bag just above the chocolate, then set the sealed bag in a bowl of warm water till melted. With scissors, snip off 1/8-inch of the corner of the bag. Gently squeeze the bag to pipe the chocolate mixture over the cookies. Or, melt chocolate and shortening in a saucepan over low heat. Let cool 5 minutes, then drizzle over cookies with a spoon. Let stand till chocolate is set.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
228 calories; 14g total fat; 28mg cholesterol; 32mg sodium; 28g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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