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Chocolate Pecan Icebox Cookies

Source of Recipe


From "Cooking From a Country Farmhouse" by Susan Wyler






List of Ingredients



• 2 squares (2 ounces) unsweetened chocolate, chopped
  
• 2 cups flour
  
• 2 Tbsp cocoa powder
  
• 1 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 8 Tbsp unsalted butter, at room temperature
  
• 1-1/2 cups sugar
  
• 1 large egg
  
• 2 Tbsp strong brewed coffee (cooled), or water
  
• 1 tsp vanilla
  
• 3/4 cup finely chopped pecans
  






Instructions



1. Put the chocolate in a small glass bowl and place in a skillet; add water to come about a quarter of the way up the sides of the bowl. Set on medium-low heat. Stir the chocolate occasionally until almost melted. Remove the bowl from the heat and stir until completely melted. Cool to tepid.
   
   
2. Sift together the flour, cocoa powder, baking powder, soda and salt.
   
   
3. In the bowl of an electric mixer, beat the butter and sugar together until light in color and fluffy. Add the egg and beat to blend; beat in the coffee or water, vanilla, and cooled chocolate. Add the flour mixture, beating just until blended. Stir in the pecans. Refrigerate the dough 30 minutes.
   
   
4. On a lightly floured surface, form the dough into 3 logs about 6 inches long and 2 inches in diameter. Wrap in plastic wrap and refrigerate overnight or freeze up to 2 months.
   
   
5. Cut one log at a time into thin slices and place on buttered baking sheets. Bake in a preheated 350º F oven 12 minutes. Transfer to cooling racks.
   
   Makes about 8 to 9 dozen.