| 1 | Servings: 60 |
| 2 | cookies |
| 3 | preheat oven to 400 degrees. |
| 4 | *melted and cooled |
| 5 | cream butter and sugar together until light and fluffy. |
| 6 | Add eggs, melted chocolate, and vanilla; mix well. |
| 7 | combine soda and flour together. |
| 8 | Alternately add flour mixture and milk to egg batter, beating well after each addition. |
| 9 | drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. |
| 10 | Bake 8 to 10 min., or until dull on top and firm to the touch. |
| 11 | Remove cookies from sheets immediately and cool on rack. |
| 12 | to frost: melt chocolate and butter in saucepan; remove from heat. |
| 13 | Stir in sugar, vanilla, and enough cream to become spreading consistency. |
| 14 | frost cookies after they are completely cool(but frosting should still be slightly warm). |
| 15 | With table knife or small spatula, swirl frosting around top of cookie.place a perfect pecan half on top before frosting is set. |
| 16 | Let frosting set while cookies are on rack. |
| 17 | store in cookie tin, placing waxed paper between layers of cookies. |
| 18 | can be kept 5 to 6 days in a cool place. |
| 19 | This recipe does not freeze well. |
| 20 | Makes about 5 dozen cookies. |
| 21 | entered: august 15, 1991 |
