Ingredients
2 large eggs1 teaspoon vanilla extract1/4 teaspoon almond extract1/2 cup sugar1 cup all-purpose flour1/2 cup finely chopped pecans1/4 cup baking cocoa1/4 teaspoon salt1/2 cup miniature semisweet chocolate chipsICING:1-1/2 teaspoons miniature semisweet chocolate chips3 teaspoons fat-free milk1/2 cup confectioners’ sugar1/8 teaspoon vanilla extract
Preparation
In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips.
On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool.
For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners’ sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.
