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Categories:Viewed: 35 - Published at: 5 months ago
Ingredients
- 1 3/4 cups sugar
- 3/4 cup vegetable shortening
- 3 eggs
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups coarsely chopped pecans
Method
- Preheat the oven to 375 and line 2 baking sheets with parchment paper.
- In a large bowl, using a handheld electric mixer, beat the sugar and shortening at medium-high speed just until blended.
- At medium speed, beat in the eggs, cocoa powder, vanilla and salt.
- Stir in the chopped pecans.
- Working in batches, scoop heaping teaspoons of cookie batter onto the prepared baking sheets about 2 inches apart.
- Bake for 12 minutes, or until the cookies are flat and dry around the edges but still look quite raw.
- For a cookie that's crisp all the way from the edge to the center, bake for 15 minutes.
- Let the cookies cool on the baking sheets for 10 minutes, then cool completely on a rack before serving.
