Another icebox cookie, this one chocolaty and nutty. Like the previous cookie, these are thin, crisp and keep well in an airtight container.
This recipe makes 75 to 100 cookies. Of course, you can keep the dough frozen and make as many as you want at a time and keep the unused dough in the freezer. It will be good for months.
The dough should be frozen solid before slicing. I made these up and it was five days later before I baked some.
1 1/2 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) sweet butter
1/2 tsp. vanilla extract
1 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsweetened cocoa powder (Dutch process)
1 cup pecans or walnuts, chopped
1 1/3 cups shredded coconut
Sift together the flour, baking soda and salt and set aside.
Cream the butter. Add the vanilla and brown sugar. Mix well.
Add the egg and beat until smooth.
Gradually add the cocoa on low speed and then add the flour mixture.
Stir in the nuts and coconut.
Turn the mixture out onto a lightly floured board (I think you could actually just go ahead and put it on the wax paper that you are going to wrap it in. It is not a sticky dough.) Form the dough into a ball, then shape it into a long roll, about 14 inches wide and 1 3/4 inches in diameter.
Wrap in wax paper (I also double wrap with plastic wrap if it is to stay in the freezer for a long time). Freeze the dough for several hours or longer.
When ready to bake, preheat the oven to 400. Line cookie sheets with foil.
Slice the dough with a serrated knife into 1/8 inch slices. Place them 1 inch apart on the foil.
Bake for 8-10 minutes or until they are semi-firm. Do not let them burn.
Transfer to a wire rack to cool. Store in an airtight container.
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