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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 72 |
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Directions: In large mixing bowl beat margarine or butter and
brown sugar with an electric mixer on medium speed for
30 seconds. Add egg yolks, beating well. Blend in
melted chocolate, orange peel, cinnamon, vanilla, and
salt. Stir in flour. Place pecans and egg white in two
separate small, shallow bowls. Slightly beat egg
whites with a fork. Shape dough into 1-inch balls. Dip
eah ball into egg white; roll in pecans to coat. Place
balls, 2 inches apart, on lightly greased baking
sheets. Using your thumb, make slight indentation in
top of each cookie. Bake in 350 degree oven about 12
minutes or till edges are firm. Cool cookies on a wire
rack. Fill centers of cooled cookies with a small
spoonful of jelly or preserves. Makes about 60
cookies. Nutrition information per cookie: 88
calories, 5 grams fat, 7 mg cholesterol and 48 mg
sodium. Source: BH
&
G Magazine (Prize Tested Recipe),
May, 1992
Ingredients:
-1 dottie cross tmpj72b
1 Cup(s) margarine or butter
3/4 Cup(s) packed brown sugar
2 egg yolks
2 Ounce(s) semiswet chocolate; melted and cooled
1 1/2 Teaspoon(s) finely shredded orange peel
1 Teaspoon(s) ground cinnamon
1 Teaspoon(s) vanilla
-1
2 1/4 Cup(s) all-purpose flour
1 1/2 Cup(s) finely chopped pecans (to 2)
2 egg whites
3/4 Cup(s) cherry jelly or preserves |
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