Cookies Family Style
Carter Holman, Linda
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Cookies
Carter Holman, Linda
Buy this Art Print at AllPosters.com

Mary Margaret’s Favorite
Chocolate Pecan Chewies

Makes about 5 dozen cookies

One 14-ounce can sweetened condensed milk, such as Eagle Brand
12 ounces (2 cups) chocolate chips
1/4 cup (1/2 stick) butter
1 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
Pecan halves

Preheat the oven to 350 degrees F.
In a heavy saucepan combine the condensed milk, chocolate chips and
butter. Cook this mixture over medium-low heat, stirring constantly with
a wooden spoon, until the chocolate and butter melt. Remove saucepan
from heat. Stir in the flour, chopped pecans, and vanilla.
Drop the batter by teaspoonfuls onto ungreased cookie sheets. Press a
pecan half into the center of each cookie. Bake in the preheated oven for
7 minutes. (Be careful not to overbake.) Transfer cookies to wire racks
to cool. (These cookies freeze very well.)

And while we're on a quick-and-easy Eagle Brand roll, we might as well
include a childhood-favorite macaroon recipe...
 

Coconut Macaroons

Prep Time: 10 minutes
Servings: Makes about 4 dozen

Two 7-ounce packages (5 1/3 cups) flaked coconut
One 14-ounce can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Preheat oven to 350 degrees F. In large bowl, combine coconut, Eagle
Brand and extracts; mix well.
Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.
Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool.)
Store loosely covered at room temperature.

© 2001 Eagle Family Foods

Featured Archive Recipes:
Banana-Nut Chocolate Chunks
Fudgy Peanut Butter Cup Brownies
Butterscotch Chip Oatmeal Cookies
Cashew Butter Cookies
Chocolate Chubbies
Gigi's Pecan Pie Squares
Gigi's Chocolate Pecan Pie Bars
Gigi's Pecan Dreams
Southern Chess Squares
 

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