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    RLD: Choco-Coco Pecan Crisps


    Source of Recipe


    W. Johnson

    * Exported from MasterCook *

    Choco-Coco Pecan Crisps

    Recipe By :
    Serving Size : 72 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup butter or margarine -- softened
    1 cup light brown sugar
    1 egg
    1 teaspoon vanilla
    1 1/2 cups all purpose flour
    1 cup chopped pecans
    1/3 cup unsweetened cocoa
    1/2 teaspoon baking soda
    1 cup flaked coconut

    Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in a small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on the work surface. Divide dough into 4 parts. Shape each part into a roll, about 1-1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks).

    Preheat oven to 350. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8" slices. Place 2 inches apart on cookie sheets.

    Bake 10 to 13 minutes or until firm, but not overly browned.

    Source:
    "Wendy Johnson"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"
    Yield:
    "72 cookies"

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