Caramel filled cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| ¾ | cup | Cocoa |
| 1 | teaspoon | Baking soda |
| 1 | cup | Sugar |
| 1 | cup | Brown sugar |
| 1 | cup | Butter; softened |
| 2 | teaspoons | Vanilla |
| 2 | Eggs | |
| 1 | cup | Pecans; finely chopped |
| 48 | Rolo candies | |
| 1 | tablespoon | Sugar |
Directions
From: nancy@... (Nancy Terry)
Date: 30 Nov 1993 16:20:04 GMT
Back by popular demand...seems several people missed the original posting.
And yes, you can freeze these.
Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and baking soda. Mix well. In large bowl, beat the sugars and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of pecans. For each cookkie, with floured hands, shape about 1 Tb of dough around a Rolo, covering completely. In small bowl, combine rest of pecans and 1 Tb sugar. Press one side of each ball in pecan/sugar mixture. Place nut side up on ungreased cookie sheet, 2 inches apart. Bake 7 - 10 minutes or until set and slightly cracked. Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.
Note: 1 pkg of Rolo candies has 48 in it. I buy 2 packages to allow for some being eaten during the baking process and because I can get more than 4 dozen cookies out of the dough.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .