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    Chocolate Nut-Filled Cookies

    Source of Recipe


    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
    Chocolate-Nut Filling:

    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.




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