Fudge-Filled SandiesI dream of one day owning a cookie shop. Until then, I’ll delight friends and…
1 cup butter, softened 3/4 cup confectioners’ sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup finely chopped pecans Additional confectioners’ sugar FILLING: 3/4 cup semisweet chocolate chips 2 tablespoons light corn syrup 1 tablespoon water 1 tablespoon shortening
Preheat oven to 325°.
In a large bowl, cream butter and confectioners’ sugar until light and fluffy.
Beat in vanilla.
Gradually add flour to creamed mixture and mix well.
Stir in pecans.
Roll into 1-in.
Place 1 in.
apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each.
Bake 18-20 minutes or until lightly browned.
Roll warm cookies in additional confectioners’ sugar; cool on wire racks.
In a microwave, melt chocolate chips; stir until smooth.
Stir in corn syrup, water and shortening.
Spoon or pipe into cooled cookies.
Nutrition Facts 2 each:
- 189 calories, 13g fat (6g saturated fat), 20mg cholesterol, 80mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.