Christmas Cookies – Day 7

Chocolate Coconut Pecan Crisps

1/2 Cup butter, softened
1 Cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 Cup all-purpose flour
1 Cup chopped pecans
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1 cup flaked coconut

Cream butter and sugar with mixer until light and fluffy. Beat in egg and vanilla.  In small bowl, combine flour, cocoa and baking soda until blended. Add to creamed mixture. Stir in nuts.  Sprinkle coconut on work surface. Divide dough into 4 parts.  Shape each into a roll about 1 1/2 inches in diameter. Roll in coconut until thickly coated. Wrap in plastic. Chill until firm – at least 1 hour or up to 2 weeks.

Preheat oven to 350 degrees. Cut rolls into 1/8 inch thick slices. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes until firm but not overly browned. Cool on wire rack.  Makes about 6 dozen cookies

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