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Add a photoServings: 12
Ingredients
- 1 c. Butter
- 1 1/4 c. Confectioner"s sugar
- 1 1/4 c. All-purpose flour
- 6 ounce Semi-sweet chocolate chips, frzn
- 1/8 tsp Salt
- 1 tsp Vanilla
- 1 c. Minced pecans
Directions
- Mother-in-law. This is a very old recipe and requires more work than most other cookies, but they are worth every bite!
- 1. Freeze the grinder and the chocolate chips before using.
- 2. Using the medium blade of an old-fashioned meat grinder, grind nuts and chocolate chips together. To make grinding easier, put some nuts in first, then the chocolate chips. Repeat this process, till all the nuts and chocolate chips are grnd. Buy putting the nuts in the grinder first, they help oil the meat grinder, making the chocolate chips grind with a little less effort. Chill this mix.
- 3. In a separate bowl, cut the softened butter and confectioner"s sugar till it looks like pie dough. Cut in the salt, flour and vanilla. Last, add in the chocolate and nut mix. Blend just sufficient with a fork. Don't cream this mix and don't over mix this dough. You should be able to see tiny grnd up lumps of butter, chocolate and pecans.
- 4. Using a 1-inch cookie scoop, fill-up a scoop of dough and drop it onto a cookie sheet, and using the base of your thumb, flatten the cookie ball to about 1/4-inch thickness. Keep the cookies about 3-inches apart on a cookie sheet. Chill the flattened cookies on the cookie sheets for at least 30 min before baking them.
- 5. Bake at 250 F. for 40 to 45 min. Don't OVERBAKE THESE COOKIES!
- They shouldn't be too soft and not too hard or possibly well-browned on the bottom.
- They get a certain sheen to them on the tops. Let cook, remove from cookie sheets and store in air-tight tins. If cookies become too hard due to over baking, place a slice of white bread in the tin. The cookies should still have a crunch.
- NOTE: I have several friends which use their food processor to grind the pecans and chips. The cookies taste good, but their coloring becomes very light and bland looking. They don't have the very dark and rich coloring which comes from using the meat grinder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 227 | 67% |
| Total Fat 26.36g | 33% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 137mg | 6% |
| Potassium 157mg | 4% |
| Total Carbs 27.34g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 12.65g | 8% |
| Protein 3.78g | 6% |
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