Ingredients
•1/2 cup butter, softened
•1/2 cup packed brown sugar
•1/4 cup bourbon
•1 cup all-purpose flour
•3 tablespoons baking cocoa
•1/2 cup miniature semisweet chocolate chips
•1 cup coarsely chopped pecans
Directions
• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours.
• Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until cookies are set. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.
Yield: about 2 dozen.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.