Cream together shortening and brown sugar Beat in egg yolk and.
vanilla Stir in flour, baking powder and salt Combine 1 egg white
and 1 tsp. water. Shape dough into 1″ balls. Dip in egg white
mixture and roll in 2 cups finely chopped pecans. Place on greased
baking sheets. Make indentation in center of each ball with thumb.
Fill each with a few butterscotch Chips. Bake 375 degrees for
10-12 minutes. Yield 5 dozen
1-3/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup butter or margarine, softened
2/3 cup cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
Coconut and Pecan Filling (recipe follows)
Heat oven to 350 degrees F. Stir together flour, sugar, butter,
cocoa, baking soda and salt in large bowl. Add eggs, milk and
vanilla; beat on medium speed of electric mixer until blended.
Dough will be stiff. Stir in pecans. Shape dough into 1-1/4 inch
balls. Place on ungreased cookie sheet; flatten slightly. Bake
9 to 11 minutes or until almost set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely.
Prepare Coconut and Pecan Filling. Put cookies together in pairs
with about 1 heaping tablespoon filling for each cookie. Serve
warm or at room temperature.
About 17 sandwich cookies
Coconut and Pecan Filling
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup sweetened coconut flakes, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract
Melt butter in medium saucepan over medium heat; add brown sugar
and corn syrup. Stir constantly until thick and bubbly. Remove
from heat; stir in coconut, pecans and vanilla. Use warm.
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1-1/2 teaspoons coffee liqueur
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground ancho chili pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1 ounce 53% cacao dark baking chocolate, grated
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10×2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2 dozen.