Chocolate Nut-Filled Cookies Recipe




Chocolate Nut-Filled Cookies Ingredients

2/3 cup shortening
2/3 cup sugar
2 eggs
2 cup flour, all-purpose
1 1/2 tsp baking powder
1/2 tsp salt

CHOCOLATENUT FILLING

1/4 cup sugar
1 tbsp cornstarch
1/2 cup chocolate syrup
1/4 cup pecans, chopped

A Recipe for
Chocolate Nut-Filled Cookies

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water


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Chocolate Nut-Filled Cookies

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Old New York Proverb






Chocolate Nut-Filled Cookies Directions

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.

Serves: 3

 

 

 

 

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