Fudgey German Chocolate Sandwich Cookies
Ingredients:
1-3/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
2/3 cup HERSHEY*S Cocoa or HERSHEY*S SPECIAL DARK Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
COCONUT AND PECAN FILLING(recipe follows)
Directions:
1. Heat oven to 350°F. Combine flour, sugar, butter, cocoa, baking
soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed
of mixer until blended (batter will be stiff). Stir in pecans.
2. Shape batter into 1-1/4 inch balls. Place on ungreased cookie sheet;
flatten slightly.
3. Bake 9 to 11 minutes or until almost set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Spread about 1 heaping
tablespoon COCONUT AND PECAN FILLING onto bottom of one cookie. Top with
second cookie to make sandwich. Serve warm or at room temperature. About
17 sandwich cookies.
Note: Cookies can be reheated in microwave. Microwave at HIGH (100%) 10
seconds or until filling is warm.
COCONUT AND PECAN FILLING
1/2 cup (1 stick) butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup MOUNDS 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. About 2 cups filling.
* To toast coconut: Heat oven to 350°F. Spread coconut in even
layer on baking sheet. Bake 6 to 8 minutes, stirring occasionally, until
golden.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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