Charlie Christmas Cookies
Makes about 4 dozen
"Anna Banana caterer Ann Dunbar named her variation
on Mexican wedding cookies after local chocolate distributor
Charlie King."
on Mexican wedding cookies after local chocolate distributor
Charlie King."
1 pound unsalted butter, slightly cool
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
2 tablespoons Kahlua or cold drip coffee*
1/2 cup cocoa
1/2 teaspoon salt
Salt
3 1/2 cups all-purpose flour
1 cup roasted pecans
2 cups mini semisweet chocolate chips
Preheat oven to 300 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, cream cool butter with sugars, mixing until light
and fluffy. Add vanilla and Kahlua. Add remaining ingredients, being
careful not to overmix. Mix just until cocoa looks evenly blended. With
a teaspoon, portion dough onto lined cookie sheet. Bake for 12 to 14
minutes. To test for doneness, lift a warm cookie off the pan. It should
still be fragile, but not falling apart. The chocolate will solidify in 25 to
30 minutes as the cookies cool on the parchment paper. (You can
carefully slide the parchment, with the cookies on it, off baking pans
onto a countertop to cool faster).
To garnish cooled cookies, sift powdered sugar and cocoa powder lightly
over cookies on serving platter.
*Or substitute any favorite liquor or brandy that lends itself to chocolate (Frangelico, Grand Marnier, Nochello)
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