about 2 to 3 dozen(depending on size of ball)
Pat's StoryThis recipe was one of many McKenzie's Pastry Shoppes recipes in New Orleans that was thought to be lost forever- because the bakery closed it's doors forever-due to bankruptcy in 2001 (Katrina Hurricane)-- but fear not many of the recipes have been resurrected through a "Cooking Up a Storm" cookbook and "Exchange Alley" where folks traded lost and found recipes.
Cajun Chef Ryan has brought this recipe back to life!
I hope you enjoy this recipe.
I have given a quick version of this recipe too!
butter, unsalted at room temperature
1 3/4 c
all purpose flour
1 1/2 tsp
unsweetened chocolate (2 squares)
1Preheat oven to 350^.
In the large mixer bowl. beat the butter and sugar until light and fluffy. Add egg, milk and vanilla and mix well.
2In another bowl, combine dry ingredients -then add them to the butter mixture. Beat well to combine.
3Place 3 pecans close together in a star-like form, on an ungreased cookie sheet and then scoop 1-Tablespoon of the cookie dough on top of the pecans. Make sure cookies are at least 1 1/2 inches apart and continue to make cookies until all dough is used up.
In place of making the dough above. Use one refrigerated roll of sugar cookie dough. Scoop or pinch off 1 Tablespoon of dough for each cookie-roll into a ball-place on on pecans. Press onto nuts slightly. Proceed the same with remaining dough.
5Bake for 12-15 minutes- until browned at the edges, remove from oven and cool on wire rack before frosting.
In a small saucepan over low heat combine butter,chocolate and milk. Stir --it will begin to look curdled, that's ok.
Pour chocolate frosting into mixing bowl and let cool to room temperature.
Add vanilla, then gradually add the powdered sugar; beat until smooth and thick.
Top each cookie with a dollop of frosting, using a star tip and pastry bag ,if desired.