Read an Excerpt
Yield: 3 to 5 dozen
Total time: 40 minutes
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons butter, at room temperature
1/2 cup granulated sugar
1 large egg
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 1/4 cups walnuts, ground fine
1. Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.
2. Combine the flour and salt.
3. In a large bowl, cream the butter and sugar. Beat in the egg. Beat in the milk and vanilla extract. Stir in the cocoa powder. Gradually blend in the dry ingredients.
4. Drop the dough by spoonfulls 1 inch apart onto the prepared baking sheets.
5. Bake for 10 to 12 minutes, until lightly colored. Roll the warm cookies in the ground walnuts before transferring to wire racks to cool.
BAKING NOTES (Alternate method)
1. Combine all the ingredients except the walnuts in the top of a double boiler and cook over high heat, stirring for 15 minutes, or until the mixture is very stiff. 2. Drop by spoonfuls onto wax paper-lined baking sheets. Sprinkle with half the chopped nuts. 3. Let cool slightly roll, then roll in the remaining chopped nuts.
Yield: 4 to 5 dozen
Total Time: 30 minutes
4 1/2 cups all-purpose flour
1 cup pecans, ground
2 cups (1 pound) butter, at room temperature
2 1/2 cups packed light brown sugar
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees.
2. Combine the flour and pecans.
3. In a large bowl, cream the butter and brown sugar. Beat in the vanilla extract. Gradually stir in the dry ingredients. The dough will be stiff.
4. Pinch off walnut-sized pieces of dough and roll into small balls. Place the balls 1 1/2 inches apart on ungreased baking sheets and flatten the cookies with the back of a spoon dipped in flour.
5. Bake for 10 to 12 minutes, until lightly colored. Transfer to wire racks and cool.
Excerpted from 1001 Cookie Recipes. Copyright c 1995 by Greg R. Gillespie. Reprinted by permission of BD&L.