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Fudge-Filled Sandies

I dream of one day owning a cookie shop. Until then, I'll delight friends and family with my homemade concoctions. These cookies are like pecan sandies, but I've added a touch of delicious chocolate.

24 ServingsPrep: 25 min. Bake: 20 min./batch + cooling

Ingredients

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

Directions

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. balls. 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 at 325° for 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 the
corn syrup, water and shortening. Spoon or pipe into cooled cookies.
Yield: 4 dozen.

2 of 2

Fudge-Filled Sandies (continued)

Nutrition Facts: 2 cookies equals 189 calories, 13 g fat (6 g saturated fat), 20 mg cholesterol, 80 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.