And it is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation.  Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog.  All you have to do is choose a recipe, make it and blog about it on the specified date.  The only rule is to keep it a secret!  If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment filled me with excitement from the moment I saw the name in the email!!!  I finally got my friend Lynne’s beautiful 365 Days of Baking!!!  Lynne is a mum of 3 and she is one of the sweetest bloggers I know.  She is also a very talented baker: it took me 3 days to decide what to make!  What I love about her site is that she rates her own recipes from a minum of 1 to a maximum of 4 rolling pins, and that is something unique!  I have to say it did help me to take a decision!  I made Lynne’s Chocolate Pecan Wafers and they were amazing.  I am actually chewing on one of them as I write this!  She rated them 3 ½ rolling pins… and I cannot even imagine how fantastic her 4 rolling pin rated recipes are!  I love how chocolatey they are and yet you can taste the pecans too!  I baked them for 15 minutes as I like my cookies on the crunchy side, but you can cook them a little less for more chewy cookies!  I have also bookmarked a couple of savoury dishes: how about some Roasted Garlic and Red Pepper Hummus or some Jack Daniel’s Pork Tenderloin? YUM!

Thank you so much for sharing such a delicious recipe Lynne!  Please, make sure you drop by Lynne at 365 Days of Baking and check out her beautiful site!

Recipe adapted from 365 Days of Baking

Ingredients (makes 4 dozens):
115 gms – ½ cup butter, at room temperature
200 gms – 1 cup sugar
¼ tsp salt
1 tsp vanilla extract
2 eggs
70 gms – ¾ cup sifted flour
115 gms – 4 oz. semi-sweet chocolate, melted
90 gms – ¾ cup pecans, finely chopped

Put the butter, sugar and salt in the bowl of an electric mixer fitted with a whisk and beat until light and fluffy.  Then add the eggs and vanilla.  Beat until well combined (don’t forget to scrape down the sides!).  Slowly add the flour, melted chocolate and chopped pecans.  Mix well.

Chill the batter in the bowl for ½ hour.

Drop rounded teaspoonfuls of batter onto baking trays covered with baking paper.  Remember to keep them 5 cm – 2 inches apart.  Dip the bottom of a glass in some sugar and use it to flatten your cookies (remember to re-sugar the glass for each cookie).

Bake the wafers in a pre-heated oven at 175ºC – 350ºF for 15 minutes (or 13 for a more chewy result).

Transfer to a wire rack to cool completely.

They can be stored in an air-tight container.

Print

Chocolate Pecan Wafers

The recipe for delicious Chocolate Pecan Wafers!

Course Cookies

Cuisine International

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 4 dozens

Author Recipe adapted from 365 Days of Baking

Ingredients

• 115 gms – ½ cup butter at room temperature
• 200 gms – 1 cup sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 70 gms – ¾ cup sifted flour
• 115 gms – 4 oz. semi-sweet chocolate melted
• 90 gms – ¾ cup pecans finely chopped

Instructions

1. Put the butter, sugar and salt in the bowl of an electric mixer fitted with a whisk and beat until light and fluffy. Then add the eggs and vanilla. Beat until well combined (don’t forget to scrape down the sides!). Slowly add the flour, melted chocolate and chopped pecans. Mix well.
2. Chill the batter in the bowl for ½ hour.
3. Drop rounded teaspoonfuls of batter onto baking trays covered with baking paper. Remember to keep them 5 cm – 2 inches apart. Dip the bottom of a glass in some sugar and use it to flatten your cookies (remember to re-sugar the glass for each cookie).
4. Bake the wafers in a pre-heated oven at 175ºC – 350ºF for 15 minutes (or 13 for a more chewy result).
5. Transfer to a wire rack to cool completely.
6. They can be stored in an air-tight container.

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