---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Pecan Shortbread
  Categories: Cookies, Chocolate
       Yield: 18 servings
  
   1 1/2 c  All-purpose flour
     1/2 c  Unsweetened cocoa powder
     1/2 c  Confectioners' (icing) sugar
       1 c  Unsalted butter
     1/2 ts Vanilla extract
       1 c  Granulated sugar
     1/2 c  Ground pecans
  
   These are my favorite cookies. I came up with the recipe
   when my sister, who can't eat eggs, asked for (begged for)
   a chocolate cookie without eggs. Flattening the cookies
   turns them nice and crispy and you can make them even
   crunchier by topping them with crystallized sugar rather
   than the granulated.
   
   Preheat the oven to 350 degrees. Grease a baking sheet well.
   Place the flour, cocoa, and confectioners' sugar in a food
   processor. Turn the machine on and slowly add the butter, 2
   tablespoons/30 g/1 ounce at a time. Add the vanilla and
   process until the dough forms a ball on top of the blades.
   In the palms of your hands, roll the dough into circles
   about 1/2 inch/1 cm thick. Place on the prepared baking
   sheet and press each circle of dough down with the bottom
   of a glass until it is about 1/4 inch/0.5 cm thick.
   Sprinkle the dough with the granulated sugar and pecans and
   press again to flatten. Bake the cookies until brown, about
   10 minutes. Cool them on the baking sheet before serving.
   Makes eighteen cookies.
   Copyright c 1996 Pacific Harbor Publishing, L.L.C., All
   Rights Reserved
  
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