Yield: 1 Servings
|1¼ cup||Butter or margarine|
|1½ cup||Powdered sugar sifted|
|3 cups||Cake and icing shortening|
|1½ cup||Chopped pecans|
|4 ounces||German Sweet Chocolate|
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" in diameter. Roll in chopped pecans pressing nuts into all sides. Chill overnight. Heat oven to 400 degrees cut into ⅛" slices. Place on ungreased baking sheet. Bake 10 min. Cool Melt chocolate in double boiler; frost center of cookies. Makes about 8 doz.
Per serving: 8080 Calories; 905g Fat (99% calories from fat); 14g Protein; 16g Carbohydrate; 794mg Cholesterol; 2902mg Sodium Recipe by: Mrs. George Dow, Owatonna, MN From The Chocolate Archives, Dec 1997,