Rollo Cookies (Jan Walker)

I first tried these cookies in high school when my best friend's mother made them.  She is an exceptional cook, and I always loved going to her home where she always had freshly baked bread to snack on.  I also remember her canned dilly beans, her two pantries with flour and other baking staples, and her really good Sunday dinners.  She is an amazing cook!  She was also one of my church leaders when I was a youth, and her testimony of Jesus Christ was apparent in everything she did, which I really appreciated.  Her, as well as many others, helped me gain my own faith in Jesus Christ.  

These cookies are a little bit of a pain because I have never found Rollos that were not wrapped in foil. Consequently, each one has to be unwrapped individually.  There is a lot of time put into these cookies; they are something I rarely make anymore because I have plenty of other demands on my time.  

Rollo Cookies

2 3/4 c. flour

1 tsp. baking soda

1 c. brown sugar

2 tsp. vanilla

3/4 c. cocoa

1 c. white sugar

2 cubes butter

2 eggs

1/2 c. walnuts and/or pecans (optional)

almond bark for drizzling

Mix all together except the nuts.  To make cookies, roll a small amount of the dough over each Rollo.  Dip the balls into sugar and then nuts.  Bake at 375 for 6 minutes.  Yields 72 small cookies.

When cookies are done and cooled, melt almond bark and drizzle it over the cookies (just a small amount to make them look nice; don't cover the whole cookie).