1 1/2 c  All-purpose flour
    1/2 c  Unsweetened cocoa powder
    1/2 c  Confectioners' (icing) sugar
      1 c  Unsalted butter
    1/2 ts Vanilla extract
      1 c  Granulated sugar
    1/2 c  Ground pecans
  These are my favorite cookies. I came up with the recipe
  when my sister, who can't eat eggs, asked for (begged for)
  a chocolate cookie without eggs. Flattening the cookies
  turns them nice and crispy and you can make them even
  crunchier by topping them with crystallized sugar rather
  than the granulated.
  Preheat the oven to 350 degrees. Grease a baking sheet well.
  Place the flour, cocoa, and confectioners' sugar in a food
  processor. Turn the machine on and slowly add the butter, 2
  tablespoons/30 g/1 ounce at a time. Add the vanilla and
  process until the dough forms a ball on top of the blades.
  In the palms of your hands, roll the dough into circles
  about 1/2 inch/1 cm thick. Place on the prepared baking
  sheet and press each circle of dough down with the bottom
  of a glass until it is about 1/4 inch/0.5 cm thick.
  Sprinkle the dough with the granulated sugar and pecans and
  press again to flatten. Bake the cookies until brown, about
  10 minutes. Cool them on the baking sheet before serving.
  Makes eighteen cookies.
  Copyright c 1996 Pacific Harbor Publishing, L.L.C., All
  Rights Reserved
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