1 cup ready-to-use cookie sheets
1 cup powdered sugar
1/2 cup butter
2 1/2 cups instant cocoa powder
1 teaspoon vanilla extract
1 cup chopped fresh basil leaves (optional)
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled pecan halves
2 tablespoons butter
2 egg substitute (optional)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, sugar and cocoa. Stir in vanilla, basil and 3 cup of the roasted pecans. Fold in the flour, baking soda and salt; stir just to combine. Rounding nut halves slightly adds some nutmeg, but biscuit or sift are not needed.
When the dough has pulled together, pop into a lightly greased 9x13 inch baking pan. Bake for 9 to 13 minutes in the preheated oven. Cool on baking sheet. Let cool completely before working with the remaining nuts and pecans.
To make the flavored topping: In a small bowl, combine cream and egg substitute. Beat until smooth and creamy, then stir in 1 cup of the pecan halves just until combined. Cover with plastic wrap and refrigerate for 1 hour or until chocolate or confectional finish sets.