Rolo Chocolate Cookies
2-1/4 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo Caramels, unwrapped (9-oz. pkg.)
Heat oven to 325. Lightly spoon flour into measuring cup; level off . In
small bowl, combineflour, cocoa; blend well.
*In large bowl, beat 1 cup sugar, brown sugar, and margarine until light
and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend
well. Stir in 1/2 cup of the pecans Chill dough for a little while to
stiffen. For each cookie, with floured hands, shape about 1 tablespoonful
dough around 1 carmel candy, covering completely.
In small bowl, combine remaining 1/2 cup pecans and 1 TBSP sugar. Press
one side of each ball into pecan mixture. Place, nut side up, 2 inches
apart on ungreased cookie sheets.
Bake at 325 for 10 minutesor until set and slightly cracked.Cool 2
minutes; remove from cookie sheets. Cool completely on wire rack.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/