Heat oven to 375 degrees. Put first 5 ingredients
and 1/2 the chocolate in food processor and pulse until a sandy texture.
Add butter and egg, pulse until a dough forms. Put pecans and remaining
chocolate in a bowl. Stir in flour mixture until blended. Roll into
24 walnut size balls. Place on ungreased baking sheets. Flatten slightly.
Bake 12 minutes or until brown on bottom. Cool on baking sheet.
Dust with confectioners sugar. Store airtight at room temp up to
5 days or freeze up to 1 month.
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