Chocolate Refrigerator Cookies
Yield
8 dozenPrep
30 minCook
10 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
or margarine |
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| 1 | each |
eggs
|
|
| 3 | cups |
vegetable shortening
|
*
|
| ½ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
pecans
chopped |
|
| 4 | ounces |
milk chocolate
prefer german |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
or margarine |
|
| 355 | ml |
powdered sugar
sifted |
|
| 1 | each |
eggs
|
|
| 7.1E+2 | ml |
vegetable shortening
|
*
|
| 118 | ml |
cocoa powder
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
pecans
chopped |
|
| 115.6 | ml/g |
milk chocolate
prefer german |
|
Directions
Cream butter and sugar, blend in egg.
Measure flour by spooning into cup and leveling off or by sifting.
Stir flour, cocoa and salt into butter mixture; blend well.
Chill dough 1 to 2 hours press and mold into 2 long smooth rolls about 1½ inches in diameter.
Roll in chopped pecans pressing nuts into all sides.
Chill overnight.
Heat oven to 400 degrees cut into ⅛ inch slices.
Place on ungreased baking sheet.
Bake 10 min.
Cool Melt chocolate in double boiler; frost center of cookies. Makes about 8 doz.
