Unformatted text preview: 4 ounces Pecans -- well-chopped With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11