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'Tortilla Soup's' Porcupine Cookies
1 C. pecan halves
1 T. unsalted butter, melted
2 1/2 C. sweetened shredded coconut
1/2 C. chopped dried apricots
1/2 C. chopped semisweet chocolate or chocolate morsels
7 oz. canned sweetened condensed milk
Preheat the oven to 325°F.
Line a cookie sheet with parchment paper, or use a nonstick pan.
Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Set aside to cool, and then roughly chop. Place the chopped pecans and remaining ingredients in a bowl and mix with a wooden spoon until moistened.
Spoon about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2 1/4inches in diameter. (Martin's version in the movie is miniature, or about half this size.)
Bake 10 minutes or until the coconut turns very pale golden, being careful not to over-brown. Transfer to racks to cool.
Makes 20 to 24 cookies.
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