CHOCOLATE FUDGE COOKIES

12 ounces semi-sweet chocolate, cut into pieces
1/4 cup (1/2 stick) unsalted butter
1 (14 ounces) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup flour
8 ounces (2 1/4 cups) pecans, toasted, broken into large pieces*

Heat oven to 350 degrees F.

Place chocolate and butter in top of large double boiler over warm water on moderate heat, stirring occasionally until chocolate is melted and smooth. Remove top of double boiler.

Stir in condensed milk and vanilla; stir in flour. Mix in pecans. Place rounded teaspoonfuls of dough 1 inch apart on foil-lined baking sheet.

Bake 7 minutes. Cookies will be soft but will become firmer as they cool. Slide foil off baking sheet; cool completely. Transfer cookies to wire racks; let stand until bottoms are dry.

Store with wax paper or plastic wrap between layers.

*TO TOAST PECANS:
Place on baking sheet in 350-degree F oven 12-15 minutes, until hot but not darkened.

Yield: 55 small cookies
Adapted from source: Maida Heatter's Cookies by Maida Heatter