2-1/4 c.all-purpose flour
3/4 c. baking cocoa
1 t. baking soda
1 c. plus 1 T. white sugar, divided
1 c. margarine, softened
1 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla
1 c. chopped pecans, divided
48 chocolate-covered caramels
Combine one tablespoon sugar with 1/2 cup pecans; set aside. In a bowl, combine flour, baking cocoa and baking soda; set aside. In a separate large bowl, beat margarine, remaining sugar and brown sugar until fluffy. Add eggs and vanilla. Add flour mixture to butter mixture a little at a time; mix well. Stir in remaining pecans. Shape one tablespoon of dough around each candy. Dip one side into the sugar/pecan mixture. Arrange on ungreased baking sheets, dipped side up. Bake at 375 degrees for 7 to 10 minutes, until edges are golden. Cool on sheets 2 minutes; remove to wire rack. Makes 4 dozen
Source: Gooseberry Patch
No comments:
Post a Comment