Serves: 40 cookies
Source: AnneMarie
Ingredients:
- 1/2 cup canola margarine
- 1 cup sugar
- 3 eggs
- 2 tsp irish cream liquor
- 2 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups chocolate chips
- 1/2 cups pecans
Instructions:
- Beat butter and margarine until fluffy. Beat in eggs one at a time; beat in Irish cream liquor. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once stirring just until combined. Add chocolate chips and pecans.
- Turn dough onto to a lightly floured surface. Divide dough in half and shape into two 12 inch long logs. Place 4 inches apart on a greased baking sheet. Flatten until about 3 inches wide leaving the top slightly rounded. Bake at 325 degrees for about 22 minutes or until firm and beginning to turn brown. Remove from oven and let cool for ten minutes.
- Transfer to a cutting board and cut diagonally into 1/2 inch thick slices. Place slices on baking sheets and bake another 18 minutes until dry and crisp. Let cool on a rack.
Note: Baking times listed are for a convection oven. For a conventional oven, bake cookies for 30 minutes for the first bake and then bake an additional 30 minutes for the second baking.