Chocolate nut-filled cookies
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Shortening |
| ⅔ | cup | Sugar |
| 2 | Eggs | |
| ¼ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 2 | cups | Flour, all-purpose |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Chocolate syrup |
| ¼ | cup | Pecans; chopped |
Directions
CHOCOLATE-NUT FILLING
Cream shortening and sugar until light and fluffy; add egg, and beat well. Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours.
Roll out dough to ⅛" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie cutter. Using a 2" doughnut cutter, cut remaining dough into 36 circles.
Place solid circles on lightly greased cookie sheets. In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges. Top with a circle cut with doughnut cutter; seal edges with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies may be filled with jam.)
Chocolate-Nut Filling: Combine all ingredients; cook over low heat until thick and smooth. cool. Yield: about 1 cup filling.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 03-04-95