Serves: 30
Total Calories: 89
1. Preheat oven to 375°. Grease 1 large or 2 medium cookie sheets or line with parchment. In a large bowl, with an electric beater or mixer beat the butter and sugar together until creamy, about 1 minute. Beat in the melted chocolate and egg. Add the milk and vanilla. In a medium bowl whisk together the flour, baking powder, soda, and salt. Stir into the creamed mixture and mix well.
2. Drop by rounded tablespoons about 1 inch apart onto the cookie sheets. Press 1 pecan half into each cookie. Bake about 10 minutes, or until lightly browned and just firm to the touch. If using 2 cookie sheets, rotate on the oven racks midway through for even baking. Transfer to racks to cool. Store, covered, at room temperature 3 to 4 days, or freeze in sealed freezer bags 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Pecan Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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