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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Pecan Drops Recipe

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This recipe for Chocolate Pecan Drops is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 C. sifted cake flour
1/2 t. salt
1/2 t. baking soda
1/2 C. shortening
1 C. firmly packed brown sugar
1 egg, well beaten
1 t. vanilla
2 squares Baker's unsweetened chocolate, melted
1/2 C. milk
1/2 C. chopped pecans
1 C. pecan halves
Directions:
Directions:
Sift salt, flour and soda together. Cream shortening and sugar together until light and fluffy. Add egg, vanilla and chocolate, blend well. Add dry ingredients alternately with milk, stirring well after each addition. Stir in chopped nuts. Drop by heaping teaspoonfuls, 2 inches apart, on greased baking sheets. Bake in moderate oven (350ºF) 10 to 12 minutes. Spread warm cookies with Mocha Chocolate Glaze. Top each cooky with a pecan half.

*Chocolate frosting

4 squares unsweetened chocolate
1 C. confectioners' sugar
2 T. hot water
2 eggs
6 T. soft butter

1. Melt chocolate in double boiler over hot, not boiling, water. Remove from heat.
2. With spoon or electric mixer, gradually beat in sugar and hot water.
3. Beat in eggs, one at a time, beating very well. Beat in butter, 2 T. at a time; beat till smooth.
Number Of Servings:
Number Of Servings:
about 3 dozen
Personal Notes:
Personal Notes:
This recipe came from the little 1968 grocery store cookbook. I use a different chocolate frosting - from the 1963 GH cookbook. This recipe is so old that John Lowry liked the cookies - didn't make them often after he left.....

 

 

 

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