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Chocolate Crackle Tops

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Ingredients
  Eggs 2 (Unbeaten)
  Granulated sugar 1 Cup (16 tbs)
  Unsweetened chocolate square 3 , finely grated
  Pecans 2 Cup (32 tbs), finely ground
  Dried bread crumbs 1⁄4 Cup (4 tbs) (Packaged)
  All purpose flour 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Confectioners' sugar 1 Tablespoon
Directions

Make several days before:
1. In large bowl, with mixer at medium speed, beat eggs with granulated sugar until well blended. With large wooden spoon, stir in chocolate, pecans, bread crumbs, flour, cinnamon, and cloves, mixing well. Refrigerate about 15 minutes.
2. Start heating oven to 325°F.
3. With a teaspoon and fingers, shape enough of the dough into 1-inch balls to arrange, 1 inch apart, on greased cookie sheets. Roll each ball on all sides in confectioners' sugar, then place on cookie sheets. (Refrigerate rest of dough.)
4. Bake 12 to 15 minutes—they'll be soft and crackled on top.
5. Remove to wire racks to cool. Repeat with rest of dough. Store in tightly-covered container. Makes about 4 dozen.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate

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