1/4 cup firmly packed brown sugar
1/4 cup light corn syrup
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking soda
1 cup pecan halves, toasted, finely chopped
3 tablespoons large grain sugar*
Heat oven to 350°F.
Combine butter, brown sugar and corn syrup in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla; continue beating until well mixed. Add flour, cocoa and baking soda; beat at low speed until well mixed.
Combine chopped pecans and large grain sugar in bowl. Shape dough into 1-inch balls with floured hands. Roll balls of dough in egg white, then in pecan mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until set. Let stand 1 minute on cookie sheets; remove to cooling rack.
*Substitute 3 tablespoons granulated sugar.
- For easy clean-up, shape all the balls for one cookie sheet’s worth of cookies, then use one hand to roll them in egg whites and your other hand to roll them in pecan mixture. Wash your hands and start again with the dough for the next sheet of cookies.
- To toast pecans, spread into single layer on ungreased baking pan. Bake at 350°F., stirring occasionally, 5-7 minutes or until lightly browned.