"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

My Momma's Rollo Cookies Recipe

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This recipe for My Momma's Rollo Cookies, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Reighard
Added: Friday, June 9, 2006


1 c. sugar
1 c. brown sugar
1 c. butter, softened
2 tsp. vanilla extract
2 eggs
2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking powder
1 c. chopped pecans, divided
1 bag Rollo candies

Preheat oven to 375 F.

Unwrap the Rollos; perfect for a little helper. Cream sugar,
brown sugar, butter, vanilla, eggs. Add flour, cocoa, baking
powder; blend well. Stir in 1/2 c. pecans. Dough will be sticky;
if too sticky to handle, add 1 Tbsp of flour, no more. On a
plate, mix remaining pecans and about a Tbsp. of sugar.
Flour hands. Flatten 1 Tbsp. of dough in your hand and wrap
around a Rollo candy, covering it completely. Roll a little to
make round, and press top in pecan mixture. Place on cookie
sheet nut side up, 2 inches apart. Bake 7-10 minutes, until
only slightly cracked. Cool 2 minutes before removing from
cookie sheet.

Passed to me from my mom, Carolyn Pender.

Number Of Servings:
Number Of Servings:
Approx. 4 dozen cookies
Personal Notes:
Personal Notes:
If done properly, your hands will be covered in chocolate. Make
sure to have all your ingredients out to avoid brown handprints
around your kitchen!




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