Day 77 - Chocolate Pecan Wafers

     Mmmmm...chocolate and pecans or chocolate and pecahns, however you choose to say it. I'm falling asleep, so I'll make this a short one. 
     My husband said something to me today.  I can't even remember exactly what it was, but we were talking about the kids, their activities and his work, and he said, "and you just keep baking".  I thought it was funny because immediately what popped into my head was Dorie from 'Finding Nemo" and all I could hear was Ellen Degeneres singing, "Just keep baking, baking, baking".  I think I'll now use this as my theme song.  Have I told you that I drove Ellen to her hotel in my little Hyundai Excel hatchback? 



It was this little tin cup of a car, but it was white.  Wow, $5,700, that'll buy you what, 2 wheels now and maybe a full tank of gas.  Anyway, this was back when I was working as the assistant stage manager at an extinct Rhode Island icon, the Warwick Musical Theatre, otherwise known as, "The Tent" back in 198...5 or 6.  Ellen was opening up for some comedian, but for the life of me, I can't remember who, and she needed a ride back to her hotel, so I took her.  It was fun.  I also did that for Yakov Smirnoff.  Remember him?  Where the heck is he now?  Oh, nevermind.  I just did a google search and saw that he does stand up in Branson, Missouri.  And we all know where Ellen is.

    
Today's cookies come from The New Doubleday Cookbook, p.831; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X.
                                      Chocolate Pecan Wafers - 4 dozen

     ½ cup butter or margarine
     1 cup sugar
     ¼ teaspoon salt
     1 teaspoon vanilla
     2 eggs
     3/4 sifted flour
     4 (1-ounce squares semi-sweet chocolate, melted
     3/4 cup finely chopped pecans

     Cream butter, sugar and salt until light and fluffy, add vanilla and eggs, and beat well.
     Slowly mix in the flour and remaining ingredients.

     Chill mixture in bowl for ½ hour.
     Preheat oven to 350ºF.
     Drop by rounded teaspoonfuls 2" apart on greased baking sheets and flatten with bottom of a glass dipped in sugar (resugar glass for each cookie).

     Bake 15 minutes until tops retain almost no impression when touched.
     Transfer immediately to wire racks to cool.

        Alright, these were really good.  They were thin and chocolatey, and a little nutty.  I still have some dough sitting in the fridge, so I have to bake those up tomorrow morning before I move on to my next endeavor.  I think with that batch I'll only keep them in the oven for 13 minutes because I'd like them to be chewy and these were crunchy.  The men in my life loved them and thought they should be given a rating of 3½ rolling pins.  I rate everything that I bake on a scale of 1-4 with 4 being "da bomb", so these cookies fared pretty well.
     Just keep baking, baking, baking!