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“Beautiful presentation.”
READY IN:
30mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a small saucepan, melt chocolate pieces over low heat; remove saucepan from heat. Stir in pecans; set aside.
  3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup sugar and vanilla. Beat until combined, scraping the sides of the bowl occasionally. Beat in the flour and salt until combined.
  4. Spoon chocolate mixture over dough. Stir just until "reveled" or marbled. Drop the cookie dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Roll each mound into a ball for more even edges, if you like.
  5. Grease the bottom of a glass. Dip in additional sugar, then press cookies with glass to 1/4-inch thickness. Repeat dipping and pressing for each cookie.
  6. Bake for 10 to 12 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool.

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