YOUR CUTTING EDGE DESTINATION
|6934 ROUTE 9
RHINEBECK, NY 12572
STORE HOURS: M - SA 9:30-5:30, SU 11:00-4:30
1/2 cup butter
1 cup sugar
2 oz. melted unsweetened baking chocolate, warm
1/3 cup milk
1 tsp vanilla extract
2 1/4 cups flour
1/2 tsp. baking powder
½ tsp. salt
1 cup chopped pecans
Chocolate Glaze (see below)
Chocolate Jimmies (optional)
Cream butter with sugar. Stir in chocolate. Mix in egg, milk, and vanilla. Blend in flour,
baking powder and salt. Stir in pecans. The dough will be somewhat soft.
Make cookies by dropping dough from a small teaspoon (or use a small portion
scooper) onto a parchment-lined cookie sheet. (You can also chill the dough for an
hour before scooping- this will give you a rounder, more ball-like, cookie.)
Bake at 400º for 8-9 minutes. Do not over-bake! The cookies should be just firm to
the touch and the bottom should be dry but not darkened.
While the cookies are cooling make the glaze.
1 oz. melted unsweetened baking chocolate, warm
2 tablespoons corn syrup
1 1/2 cups confectioner’s sugar
And enough hot water to make a thick glaze (about 2-3 tablespoons)
Dip tops of cookies into glaze. Tap off excess and place on rack, glaze side up.
Sprinkle with chocolate jimmies if desired. Let the glaze dry completely before serving.