Pecan Fudgies
1 1/2 cups (6 ounces) chopped pecans
2 cups (12 ounces) semisweet chocolate morsels (divided)
1/4 cup (1/2 stick) unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg
1 1/2 teaspoons vanilla extract
Pinch of salt
2/3 cup all-purpose flour
1 cup (about 3 ounces) shredded or flaked sweetened coconut (See note)
Preheat oven to 350 degrees. Line several baking sheets with parchment paper or
coat with nonstick spray.
Spread the pecans in a small baking pan and toast in the oven, stirring
occasionally, for 7 to 9 minutes, or until nicely browned; be careful not to
burn. Immediately turn out into a small bowl and let cool; set aside.
In a large, microwave-safe bowl, microwave 11/2 cups of the chocolate morsels
and the butter on high for 11/2 minutes. Stir well. Continue microwaving on 50
percent power, stirring at 30-second intervals. Stop microwaving before the
chocolate completely melts and let the residual heat finish the job.
(Alternatively, in a large, heavy saucepan, melt the chocolate and butter over
lowest heat, stirring frequently; be careful not to burn. Immediately remove
from the heat.) Let cool to warm.
Thoroughly stir the condensed milk, egg, vanilla and salt into the chocolate
mixture until well-blended. Stir in the flour, pecans, remaining 1/2 cup
chocolate morsels and coconut, if using, until evenly incorporated.
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls,
spacing about 2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 6 to 8
minutes, or until barely firm when pressed in the centers; be careful not to
overbake. Reverse the sheet from front to back halfway through baking to ensure
even browning. Transfer the sheet to a wire rack and let stand until the cookies
firm up slightly, about 5 minutes. Using a spatula, transfer the cookies to wire
racks. Let stand until completely cooled. Store in an airtight container for up
to 4 days or freeze for up to one month.
Makes about 30 2 1/2-inch cookies.
Times testing notes: Make sure pecans and chocolate mixture are cool before
mixing in flour or they will melt the chips added at the end and make batter
runny. If you leave out coconut, increase flour by 1/4 cup.
Source: "The All-American Cookie Book" by Nancy Baggett (Houghton Mifflin Co.,
2001).
[ Back to Cookie Index ] [ Back to the Main Christmas Pages ] [Razzle Dazzle Recipes]
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home