| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert, Cookie, S/l |
3 |
Dozen |
INGREDIENTS
| 2/3 |
c |
Shortening |
| 2/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
Flour, all-purpose |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Chocolate syrup |
| 1/4 |
c |
Pecans; chopped |
|
4 |
hours. |
INSTRUCTIONS
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
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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