Dec 22, 2010

Posted by Sonia Morrison in Uncategorized | 0 Comments

Irene’s Chocolate Pecan Crinkles

This is what Christmas means to me; sharing special family time and recipes.

My oldest sister is a great baker and these cookies really melt in your mouth. I have wonderful memories of many a burnt, raw and just right batches of these Chocolate Pecan Crinkles, at our Florida timeshare, many years past. Fun relaxed cooking, eating and pool time with many family members (all of us, raw, burnt and just right, as well) and of course, the presents.

Irene’s Chocolate Pecan Crinkles

1 cup butter 3 cups brown sugar 2 cups semi sweet chocolate chips 4 cups finely chopped pecans( give a quick whirl in blender or food processor) 4 eggs, lightly beaten 1 tbsp vanilla In extra large saucepan melt butter and b sugar, stir until sugar dissolves and begins to boil around the edge of pan. Add chocolate chips, stirring constantly, until chocolate is melted and well blended. Remove from heat, stir in pecans. Add egg and vanilla, beat to form a thick paste. Lightly butter foil placed over cookie sheets. Drop half teaspoon or a bit less of paste on cookie sheet, with an inch between cookies as they spread a lot. Bake at 350* for 15-.20 minutes Remove from oven, immediately place in freezer until cookie easily peels from foil, about 20-25 minutes. use 2 sets of foil covered cookie sheets, so you have 2 in the freezer and 2 in the oven. Recipe can easily be cut in half or quarters. Store cookies in airtight container, in freezer, until ready to serve. If packing to ship, put layer of foil or wax paper between layers inside the tin or packing container. ENJOY! Only 3 more day until Christmas and less than ten days to the New Year…

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