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1.
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In large bowl, beat butter, sugar and vanilla until creamy. Stir together flour and cocoa; add in butter mixture, beating until blended.
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2.
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Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces.
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3.
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Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
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4.
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Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely.
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5.
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Roll in powdered sugar. Roll in sugar again before serving, if desired. About 4-1/2 dozen cookies.
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