Wednesday, March 14, 2012

Rolo Cookies

Now that all the Girl Scout Cookies are gone, it's time to roll out a good cookie recipe. You can't go wrong with one calling for cocoa, brown sugar, pecans and Rolo candies. If you feel the need to pace yourself; it will be comforting to know the dough keeps for a few days in the fridge. 

  • 2-1/4 cups flour
  • ¾ cup cocoa powder
  • 1 tsp. baking soda
  • 1 cup softened butter
  • 1 cup firmly packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 cup pecans
  • 48 Rolo candies, unwrapped

Mix flour, cocoa and soda with wire whisk and set aside. Cream butter, sugars, eggs and vanilla with mixer. Slowly add dry ingredients to creamed mixture until smooth. Add ¾ cup of the pecans and then refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees.

Mix remaining pecans with a half-cup of sugar in a small bowl. Form balls of the dough mixture around each Rolo and then roll each ball into the sugar/pecan mixture.

Bake on parchment paper for 12-15 minutes. Dough will keep in fridge for a couple of days.

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