Chocolate Refrigerator Cookies
Rich and buttery. From Mrs. George Dow, Owatonna, Minn. See color picture, pp. 114-115.
Ingredients
| 1.25 cups | 300 ml | butter or margarine |
| 1.5 cups | 360 ml | sifted confectioners’ sugar |
| 1 | egg | |
| 3 cups | 720 ml | Softasilk Cake Flour |
| 0.5 cup | 120 ml | cocoa |
| 0.25 tsp | 1.3 ml | salt |
| 1.5 cups | 360 ml | chopped pecans |
| 4 oz | 115 g | German sweet chocolate |
Instructions
Cream butter and sugar. Blend in egg. Measure flour by spooning into cup and leveling off or by sifting. Stir flour, cocoa, and salt into butter mixture; blend well. Chill dough 1 to 2 hr. Press and mold into 2 long, smooth rolls, each about 1½″ in diameter. Roll in pecans pressing them in on all sides. Chill overnight. Heat oven to 400° (mod. hot). Cut in ⅛″ slices. Place on ungreased baking sheet. Bake about 10 min. Cool. Melt chocolate in double boiler; frost center of cookies. Makes about 8 doz. cookies.