Cream butter and sugar, blend in egg. Measure flour by spooning into cup and leveling off or by sifting. Stir flour, cocoa and salt into butter mixture; blend well. Chill dough 1 to 2 hours. Press and mold into 2 long smooth rolls about 1-1/2-inches in diameter. Roll in chopped pecans; pressing nuts into all sides. Chill overnight. Heat oven to 400°F. Cut into 1/8-inch slices. Place on ungreased baking sheet. Bake 10 minutes. Cool.
Melt chocolate in double boiler; frost center of cookies.
Instructions
Cream butter and sugar, blend in egg. Measure flour by spooning into cup and leveling off or by sifting. Stir flour, cocoa and salt into butter mixture; blend well. Chill dough 1 to 2 hours. Press and mold into 2 long smooth rolls about 1-1/2-inches in diameter. Roll in chopped pecans; pressing nuts into all sides. Chill overnight. Heat oven to 400°F. Cut into 1/8-inch slices. Place on ungreased baking sheet. Bake 10 minutes. Cool.
Melt chocolate in double boiler; frost center of cookies.
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