Nana Betty's Chocolate-Pecan Cookies – a delicious recipe with sugar, vegetable shortening, eggs, cocoa, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 and line 2 baking sheets with parchment paper.
2
In a large bowl, using a handheld electric mixer, beat the sugar and shortening at medium-high speed just until blended.
3
At medium speed, beat in the eggs, cocoa powder, vanilla and salt.
4
Stir in the chopped pecans.
5
Working in batches, scoop heaping teaspoons of cookie batter onto the prepared baking sheets about 2 inches apart.
6
Bake for 12 minutes, or until the cookies are flat and dry around the edges but still look quite raw.
7
For a cookie that's crisp all the way from the edge to the center, bake for 15 minutes.
8
Let the cookies cool on the baking sheets for 10 minutes, then cool completely on a rack before serving.
861
kcal
Calories
49
g
Fat
105
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 cups sugar, 3/4 cup vegetable shortening, 3 eggs, 3/4 cup unsweetened cocoa powder, and more.
Yes, Nana Betty's Chocolate-Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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