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Chocolate Refrigerator Cookies

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Recipe

 

Yield

8 dozen

Prep

30 min

Cook

10 min

Ready

8 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ¼ cups butter
or margarine
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1 ½ cups powdered sugar
sifted
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1 each eggs
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3 cups vegetable shortening
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½ cup cocoa powder
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¼ teaspoon salt
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1 ½ cups pecans
chopped
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4 ounces milk chocolate
prefer german
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Ingredients

Amount Measure Ingredient Features
296 ml butter
or margarine
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355 ml powdered sugar
sifted
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1 each eggs
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7.1E+2 ml vegetable shortening
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118 ml cocoa powder
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1.3 ml salt
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355 ml pecans
chopped
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115.6 ml/g milk chocolate
prefer german
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 108879% from fat
 % Daily Value *
Total Fat 96g 147%
Saturated Fat 43g 216%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 591mg 25%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 33%
Sugars g
Protein 19g
Vitamin A 38% Vitamin C 1%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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