** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds.
2. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt.
3. Stir in flour. Place pecans and egg white in two separate small, shallow bowls.
4. Slightly beat egg whites with a fork. Shape dough into 1-inch balls.
5. Dip eah ball into egg white; roll in pecans to coat.
6. Place balls, 2 inches apart, on lightly greased baking sheets.
7. Using your thumb, make slight indentation in top of each cookie.
8. Bake in 350 degree oven about 12 minutes or till edges are firm.
9. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Cherry, Natural Sweeteners, Pecan, Oranges allergies.