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| 1 1/4 Tasse | Butter or margarine, softened |
| 2 Tasse | sugar |
| 2 gross | eggs |
| 2 Teelöffel | vanilla extract |
| 2 Tasse | all-purpose flour |
| 3/4 Tasse | cocoa |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Tasse | pecans chopped |
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Here is a recipe from Penny Miller in Tulsa, Ok, published in the July
these oversize cookies into ice-cream sandwiches by spreading 1/4 cup of vanilla ice cream between them. Wrap individually, and freeze until firm. Nice treat for kids!
Method: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2 inch balls, and place on lightly greased baking sheets.
Bake at 350 degrees for 18-20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool. Yield: 20 cookies.
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