Recipe By : Best From 50 Years Of Bake Off
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Flour
3/4 c Unsweetened cocoa
1 ts Baking soda
1 c Sugar
1 c Brown sugar -- firmly packed
2 ts Vanilla
2 Eggs
1 c Pecans -- chopped
48 Rolo candies -- unwrapped
1 tb Sugar
4 oz Vanilla candy coating --
- if desired
Lightly spoon flour into measuring cup; level off. In medium
bowl,combine flour, cocoa, and baking soda; mix well. In large bowl
combine 1 cup sugar, brown sugar, and margarine; beat until light and
fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend
well. Stir in 1/2 cup of the pecans. If necessary cover with plastic
wrap, refrigerate 30 minutes for easier handling. Heat oven to 375°F.
For each cookie, with floured hands, shape about 1 tb dough around
1 carmel candy, covering completly. In small bowl, combine rmeaining
1/2 cup pecans and 1 tb sugar. Press one side of each ball into pecan
mixture. Place, nut side up, 2" apart on ungreased cookie sheets.
Bake at 375°F for 7 to 10 minutes or until set and slightly cracked.
Cool 2 minutes; remove from cookie sheets. Cool on wire rack for
15 minutes or until completly cooled. Melt candy in small saucepan
over low heat, stirring constantly until smooth. Drizzle over cookies.
