The saltiness of the chips gives these cookies a unique flavor. I'm guessing at the number of cookies it made, but I honestly don't remember--it could be more than 2 dozen.
- Combine chips, pecans and flour.
- In another bowl, cream margarine and sugar.
- Beat in egg yolk and vanilla.
- Add dry ingredients until well mixed.
- With damp hands, form dough into 1 inch balls and place on ungreased cookie sheets.
- Bake 15-18 minutes at 350°F or until cookies just begin to color.
- Cool slightly and roll in 10X sugar.
These are soft cookies with a slight salty undertone but still sweet enough to be a treat. My problem is that the dough was so grainy that I had a hard time getting the cookies to hold their shape long enough to bake. I'm not sure if I missed a crucial ingredient, or what. But I did get about 1/3 of the batch to shape into cookies, and they went pretty fast with my kids. Made for Spring 2010 Pick-A-Chef.
Thanks for sharing this tasty recipe Ouisey...I made these for a party recently and everyone raved over them. I used ground almonds instead of ground pecans and added 1/3 cup of flaked coconut. They had a nice flavour and were crispy on the outside, soft and chewy on the inside. The icing sugar tops it off perfectly.