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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pain In-The-Ass Cookies Recipe

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This recipe for Pain In-The-Ass Cookies is from Mom's Kitchen Recipes, 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:  
⅔ cup sugar
½ cup softened margarine or butter
1 egg separated
2 Tb milk
1 tsp vanilla
1 cup flour
⅓ cup cocoa
¼ tsp salt

1 cup chopped pecans:
14 caramel cubes
3 Tb spoons whipping cream
½ ch chips
1 tsp margarine
Directions:
Directions:
In small mixing bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. Stir together flour. cocoa and salt; blend into butter mixture.
Chill dough at least 1 hour or until firm enough to handle.
Preheat oven to 350. Lightly grease cookie sheets. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white, roll in chopped pecans to coat. Place 1 inch apart and press a thumb print gently into the centre of each ball. Bake 10-12 minutes. While cookies bake, prepare caramel filling.
Caramel Filling: In small sauce-pan, combine 14 caramels and 3 Tb whipping cream. Stir until caramels melted.
Re-press the thumb print, then immediately put caramel filling into the centre of the cookie. Move to wire racks to cool.
In microwave-safe bowl, combine combine chocolate chips and margarine and melt. Put waxed paper under the wire racks, then drizzle over each cookie, (use a small zip-lock bag, only puncturing a very small hole for the choc. to drizzle out of.)

 

 

 

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