Ingredients
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1 c. butter or margarine, softened
1 c. sugar
1 c. firmly packed brown sugar
2 large eggs
2 tsp. vanilla extract
2 1/4 c. all-purpose flour (I use self-rising and omit the soda)
1 tsp. baking soda
3/4 c. cocoa
1 c. finely chopped pecans, divided
1 Tbsp. sugar
1 (9 oz.) pkg. Rolo's
Preparation
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Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well.
Add eggs and vanilla; beat well.\tCombine flour, soda and cocoa; gradually add to butter mixture, beating well.
Stir in 1/2 cup pecans.
Cover and chill dough at least 2 hours.
(Dough is easier to handle if you can chill for longer than 2 hours or put in the freezer for a while to get it firm enough to handle.
You want to be able to wrap it around the Rolo without all the dough sticking to your hands.) Combine remaining 1/2 cup pecans and 1 tablespoon sugar.
Divide dough into 4 equal portions.
Work with 1 portion at a time, storing remainder in refrigerator.\tDivide each portion into 12 pieces (I try to use a heaping teaspoon full for each cookie). Quickly press each piece of dough around a caramel; roll into a ball.
Dip one side of ball in pecan mixture.
Place balls, pecan side up, 2-inches apart on ungreased cookie sheets.
Bake at 375\u00b0 for 8 minutes.
Cookies will look soft.
Let cool 1 minute on cookie sheets; remove to wire racks and let cool completely. Yield:
4 dozen.
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