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Chocolate Icebox Cookies

Yield about 10 dozen


  • 1 cup butter or margarine, softened
  • 3/4 cup light corn syrup
  • 1/2 cup sugar
  • 3 cups all-purpose flour
  • 3/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

How to Make It

  1. Cream butter in a large mixing bowl; gradually add corn syrup and sugar, beating until smooth. Combine remaining ingredients in a medium mixing bowl, stirring well; gradually add to creamed mixture, stirring well.

  2. Shape dough into two rolls, 2 inches in diameter; wrap in waxed paper, and chill.

  3. Cut into 1/8-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 400° for 5 minutes. Remove from cookie sheets, and cool on wire racks.

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