Chocolate Nut-filled Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie, Dessert, S/l | 3 | Dozen | |
INGREDIENTS
| 2/3 | c | Shortening |
| 2/3 | c | Sugar |
| 2 | Eggs | |
| 2 | c | Flour, all-purpose |
| 1 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 1/4 | c | Sugar |
| 1 | T | Cornstarch |
| 1/2 | c | Chocolate syrup |
| 1/4 | c | Pecans, chopped |
INSTRUCTIONS
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 1/8" 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. Posted to MM-Recipes Digest V3 #237 Date: Sat, 31 Aug 1996 08:34:56 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 1249
Calories From Fat: 541
Total Fat: 60.6g
Cholesterol: 150mg
Sodium: 856.5mg
Potassium: 318.1mg
Carbohydrates: 161.1g
Fiber: 4.6g
Sugar: 79.3g
Protein: 16g