Ingredients Jump to Instructions ↓

  1. 1 cup Pillsbury's Best All Purpose Flour* -- sifted

  2. 1/4 teaspoon double-acting baking powder

  3. 1/4 teaspoon salt

  4. 1/3 cup butter

  5. 3 tablespoons beaten egg

  6. 6 ounces semisweet chocolate pieces

  7. 1/3 cup sugar

  8. 1 tablespoon milk

  9. 1 tablespoon butter

  10. 1 teaspoon French's Vanilla

  11. 1 egg -- beaten Funsten's Pecan Halves

Instructions Jump to Ingredients ↑

  1. BAKE at 350 degrees for 15 to 20 minutes. MAKES about 2 dozen cookies. Sift together flour, baking powder, and salt. Cut in butter until particles are the size of small peas. Sprinkle 3 to 4 tablespoons beaten egg over flour mixture, stirring with fork to form a dough. Roll out on floured surface to slightly less than 1/8-inch thickness. Cut into 3-inch rounds. Fit into small paper baking cups (tea size cups). Place on baking sheets. Chocolate Filling: Melt semisweet chocolate pieces in top of double boiler over boiling water. Stir in sugar, milk, butter, and vanilla; remove from heat. Blend in 1 beaten egg. Place a scant tablespoonful of filling in each pastry shell. Top with a pecan half. Bake in moderate oven (350 degrees) 15 to 20 minutes. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.


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