Chocolate Nut-Filled Cookies
Source of Recipe
2/3 c Shortening
2/3 c Sugar
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
Make the Chocolate-Nut Filling first, it needs to cool.
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.
For Chocolate-Nut Filling:
Combine the sugar, cornstarch, chocolate syrup, and pecans and cook over low heat until thick and smooth. Cool thoroughly.
Yield: about 1 cup.