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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup vanilla ice cream between them. Wrap individually, and freeze until firm. 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 |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
2. 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.
3. Bake at 350° for 18 to 20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool.
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