1 1/4 c Butter or margarine
1 1/2 c Powdered sugar sifted
1 Egg
3 c Cake and icing shortening
1/2 c Cooca
1/4 ts Salt
1 1/2 c Chopped pecans
4 oz German Sweet Chocolate
Cream butter and sugar, blend in egg. Measure flour by spooning into cup
and leveling off or by sifting. Stir flour, cocoa and salt into butter
mixture; blend well. Chill dough 1 to 2 hours press and mold into 2 long
smooth rolls about 1 1/2″ in diameter. Roll in chopped pecans pressing nuts
into all sides. Chill overnight. Heat oven to 400 degrees cut into 1/8″
slices. Place on ungreased baking sheet. Bake 10 min. Cool Melt chocolate
in double boiler; frost center of cookies. Makes about 8 doz.
Per serving: 8080 Calories; 905g Fat (99% calories from fat); 14g Protein;
16g Carbohydrate; 794mg Cholesterol; 2902mg Sodium
Yields
1 Servings