Chocolate refrigerator cookies

Yield: 1 Servings

Measure Ingredient
1¼ cup Butter or margarine
1½ cup Powdered sugar sifted
1 \N Egg
3 cups Cake and icing shortening
½ cup Cooca
¼ teaspoon Salt
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,

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