- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 7:40 pm by .
- September 10, 2009 at 7:40 pm #276217
Makes: About 7 dozen cookies or 42 servings, 2 cookies
2 cups (4 sticks) butter, softened
1 cup powdered sugar
3-1/2 cups flour
1/2 cup cornstarch
1 pkg. (6 squares) BAKER’S Bittersweet Chocolate, coarsely chopped
1 cup PLANTERS Chopped Pecans, toasted
PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and cornstarch; mix well. Stir in chocolate and pecans.
ROLL dough into 1-inch balls; place, 2 inches apart, on ungreased baking sheets. Flatten slightly with bottom of glass.
BAKE 20 min. or until cookies are set and lightly browned; cool on wire racks. Sprinkle with additional powdered sugar, if desired.
Size It Up: Looking for a special treat? Two cookies is all that is needed to provide a lot of chocolatey flavor.
Easy Cleanup: Line the baking sheets with parchment paper before use. The baked cookies will slide right off and you won’t have to wash the pans in between uses.
Great Substitute: Prepare as directed, using 6 squares BAKER’S Semi-Sweet Baking Chocolate.
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