Ingredients
- 2 1/4 c. flour, unsifted
- 1 tsp baking soda
- 1 tsp salt
- 1/2 lb. butter, softened
- 3/4 c. granulated sugar
- 3/4 c. light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla
- 3 c. semi-sweet chocolate chips
- 1 c. pecans, chopped
Directions
Preheat oven to 375. In med bowl, combine flour, baking soda and salt. Set aside.
In large bowl, cream together butter and the two sugars. Beat in the eggs and vanilla. Slowly add the dry ingredients until blended. Stir in the chocolate chops and pecans.
Use a rounded teaspoon to scoop out dough. Drop onto a ungreased cookie sheet. Bake 8-10 min. Cool on rack, then refrigerate.
CHOCOLATE DIP: Take a 1 lb. Hershey bar and melt it slowly. Take the cookie after it has been refrigerated and dip half of it into the chocolate and set on a sheet pan. You have just made Half-Moon Cookies.
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Submitted 6/13/05.
Source: The Birmingham News
Submitted By: Ruth Burbage
burbage@pell.net
Half-Moon Cookies