I make these every year and use regular size chips. I can see how the mini ones would be good in this too. Cocoa wedding cakes
yield 4-1/2 dozen 1 cup pecans 1/2 cups confectioners sugar and more for rolling in after cooking 1 cup cold butter cut up no substitutions 1 teaspoon vanilla 1-3/4 cups flour 1/3 cup cocoa 1/3 cup semi sweet chocolate mini chips 325 In food processor with knife blade attachment, pulse pecans with half cup confectioner’s sugar until pecans are finely ground. Add butter and vanilla process until smooth. Add flour and cocoa pulse until evenly mixed. Add chocolate chips pulse just until combined. With floured hands, shape dough by rounded teaspoons into one inch balls placing one inch apart on ungreased cookie sheet. Bake 16-18 minutes or until bottoms are lightly brown. Cool slightly then roll cookies while still warm in remaining confectioner’s sugar. After completely cooled, roll in sugar again. I am going to make these tomorrow and going to try to toss the chips in my food processor to break them down in size a bit. I usually run the processor a bit longer than the recipe directs after adding the mini chips, but will try breaking them down, removing from the processor and then following the rest of the recipe. I almost always use my cookie scoop for measuring out dough and it is about 1 tablespoon and to me my scoop makes regular size cookies. Dee Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
