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Ingredientes
- 1 c. Unsalted butter, at room temperature, (2 sticks)
- 1/2 c. Sugar
- 1/4 tsp Salt
- 2 lrg Egg yolks
- 2 1/4 c. All-purpose flour
- 1/2 c. Cocoa
- 1 c. Heavy cream
- 3 Tbsp. Butter
- 1/2 c. Brown sugar
- 1/2 c. Granulated sugar
- 1 c. Cocoa
- 1 dsh Salt
- 1/3 c. Pecan halves
Direcciones
- Cream butter, sugar, salt and egg yolks with electric mixer till smooth.
- Combine flour and cocoa. Gradually beat in flour mix. Wrap in plastic wrap; chill 1 hour or possibly up to 2 days. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8-inch thick. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Bake for 10 to 12 min.
- Makes 3 1/2 dozen. For Fudge Frosting:Heat cream and butter in heavy, small saucepan over low heat till simmering. Stir in sugars; continue simmering for 3 min to dissolve sugars. Remove from heat. Whisk in cocoa and salt. Let cold to room temperatuire. Spread over cookies. Decorate with pecan halves. Store any remaining frosting in refrigerator. Can be used as an ice cream topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 879 | |
| Calories from Fat 438 | 50% |
| Total Fat 49.91g | 62% |
| Saturated Fat 28.49g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 184mg | 8% |
| Potassium 119mg | 3% |
| Total Carbs 100.27g | 27% |
| Dietary Fiber 5.5g | 18% |
| Sugars 51.41g | 34% |
| Protein 10.82g | 17% |
