Chocolate Pecan Mounds
From left: Chocolate Pecan Mounds, Ginger Spice Shorty Stars and Brazil Nut Crunch Bars
Photography by Yvonne Duivenvoorden
- Portion size: 36 cookies
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 122 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 18 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 5 |
| folate | 7 |
This cookie is a rich dessert nibble.
Ingredients
- 6 oz 6ozbittersweet chocolate, chopped
- 1 cup 1cupunsalted butter, soft
- 1/3 cup 1/3cuppacked brown sugar
- 1 tsp 1tspvanilla
- 1/4 cup 1/4cupchopped toasted pecans
- 2-1/4 cups 2-1/4cupsall-purpose flour
- 1/4 cup 1/4cupcornstarch
- 1/4 tsp 1/4tspsalt
- 18 18pecan halves
Preparation
Line 2 rimless baking sheets with parchment paper or leave ungreased.
In heatproof bowl over saucepan of hot water, melt chocolate. Let cool.
In bowl, beat butter with sugar until fluffy. Stir in chocolate, vanilla then chopped pecans. In separate bowl, whisk flour, cornstarch and salt ; stir half at a time into chocolate until smooth.
Scoop by rounded 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto prepared pans. Halve
pecans lengthwise; press 1 piece into each cookie, pressing cookie together. Chill until firm, about 1 hour.
Bake in centre of 325°F (160°C) oven until darkened on bottom, 20 minutes. Let firm up for 5 minutes; transfer to racks to let cool.
Additional information : Make-Ahead
All these cookies can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 1 month.
Source : Holiday Celebrations: 2007
