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Slice & Bake Chocolate Pecan Cookies

Toasting the pecans makes a huge difference in the taste of these cookies. The double chocolate drizzle also satisfies my cravings for chocolate. They are so fancy looking your guests will think they came from the best baker in town!—Lindsay Weiss, Overland Park, Kansas

96 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1-1/2 cups butter, softened
2-1/4 cups confectioners' sugar
1 egg
3 teaspoons vanilla extract
3-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1-2/3 cups chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
1 cup white baking chips

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and
baking powder; gradually add to creamed mixture and mix well. Stir
in pecans.
Shape into four 6-in. logs; wrap in plastic wrap. Refrigerate for 2
hours or until firm.
Unwrap the dough and cut into 1/4-in. slices.
Place 2 in. apart on ungreased baking sheets. Bake at 375° for
10-12 minutes or until firm. Remove to wire racks to cool.
In a microwave, melt semisweet chocolate chips; stir until smooth.

2 of 2

Slice & Bake Chocolate Pecan Cookies (continued)

Directions (continued)

Drizzle over cookies. Repeat with white chips. Let stand until set.
Store in an airtight container. Yield: 8 dozen.

Nutrition Facts: 1 cookie equals 86 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 25 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.