2 c Butter, softened 6 ea Bittersweet chocolate,
1 c Fruit sugar, or super fine -coarsely chopped
-sugar 1 c Pecans, toasted, coarsely
3 1/2 c All purpose flour -chopped
1/2 c Cornstarch Sifted icing sugar
heat oven to 350F. Beat butter with sugar using electric mixer until
light and fluffy. Mix in cornstarch until well blended. Stir in
chocolate and pecans. Drop by heaping tablespoonsful onto greased
and lightly floured cookie sheets, about 1 inch apart. Bake for
20-25 minutes or until lightly browned. Cool. Dust lightly with
icing sugar. Cookies can be made ahead and frozen for up to 3 month.
Makes 48 cookies. Origin: Baker’s Chocolate Ad, Canadian Living,
Nov/94. Shared by: Sharon Stevens, Nov/94.
Yields
48 servings