1 c Pillsbury’s Best All Purpose
-Flour*, sifted
1/4 ts Double-acting baking powder
1/4 ts Salt
1/3 c Butter
3 tb Beaten egg
6 oz Semisweet chocolate pieces
1/3 c Sugar
1 tb Milk
1 tb Butter
1 ts French’s Vanilla
1 Egg; beaten
Funsten’s Pecan Halves
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.
NOTES : « Junior Winner in Pillsbury’s 10th Grand National Recipe and Baking
Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury »
Yields
1 Servings