Turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup vanilla ice cream between them. Wrap individually, and freeze until firm.
Yield:
20 cookies
Recipe from
More from Southern Living
Ingredients
1 1/4 cups
butter or margarine, softened
2 cups
sugar
2
large eggs
2 teaspoons
vanilla extract
2 cups
all-purpose flour
3/4 cup
cocoa
1 teaspoon
baking soda
1/2 teaspoon
salt
1 cup
chopped pecans
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2-inch balls, and place on lightly greased baking sheets.
Bake at 350° for 18 to 20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool.
Note:
July 1997
Ratings and Reviews ()