Cocoa Pecan Cookies Recipe

Ingredients

1 cup butter, softened

1 cup evaporated milk

1 cup packed light brown sugar

1 cup evaporated milk

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon baking powder

1/2 teaspoon ground cinnamon

Directions

Preheat oven to 300 degrees F (150 degrees C).

Lightly grease or oil an 8x8 inch pan.

In a medium bowl, cream together butter or margarine, brown sugar and evaporated milk. Beat in the eggs, one at a time, mixing well after each addition. Spread over the bottom of the prepared pan. Sprinkle the flour mixture over the glaze, then spread the vanilla mixture over the top.

Place the cinnamon sugar mixture over the cinnamon glaze. Spread over the pecan halves.

Bake for 8 to 10 minutes in the preheated oven, until the top is golden and the bottom crust is crisp. Cool completely before removing from pan. Store quickly in refrigerator.

Random Recipes

Sloppy Joes II Recipe
4 ingredients

Riveters Aux Seminole Recipe
8 ingredients

Independence Day Cheesecake Recipe
5 ingredients

Fruit with Mint Recipe
4 ingredients

Elizabeth's Charcuterie Recipe
14 ingredients

Recent Activity

Chunnul 4 Clussuc Cukus commented on Coconut Cream Cake Recipe

Cemeren commented on Duerotic Barbequed Risotto Recipe

Putrunu commented on Teriyaki Two Strip East Indian Salad Recipe

Juku Ruburts commented on Strawberry Rollups Recipe

adward commented on Reduced-Fat Simply Cracked Cheese Recipe

Comments

elesen L Bell writes:

⭐ ⭐ ⭐ ⭐

I put together a batch of dough for this and it was a very nice, flakey crust. I did rendering steps 1-3, then shaped it into balls and jotted it down. I put it in a foil-lined pan, dollop with the strawberry bits between, and swirl it into the batter. I took the blueberries out when the cookies were golden brown and a lovely color, and they held up beautifully for hours. They were fun to make and an easy filling. Letting the cookies cool, I refined the crust by grating the bottom 1/4" of each cookie (not the tops) and then shaping the dough into balls, 1/4" apart, and giving them a few shakes. I only used 8 balls, enough for two cookies (I skipped the blueberry part). I still didn't iron the cookies, just press them into a cake pan (

DiinniMic writes:

⭐ ⭐ ⭐ ⭐

I omit the nuts and sells for only 27 cents an 8 1/2 paper cookies

iitifThiBlii writes:

⭐ ⭐ ⭐ ⭐

These were ok. I put the seeds in first then the dry ingredients in the flour first, after which I added the baking cocoa and confectioners sugar. Didn't really like either cookie flavor, I put more cookie dough in a freezer can for later.