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Fudge-Filled Toffee Cookies

I combined three recipes to come up with these crisp cookies topped with a sweet chocolate center. They're a nice addition to a holiday cookie tray.

33 ServingsPrep: 25 min. + chilling Bake: 15 min./batch

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup confectioners' sugar
1/2 cup canola oil
1 egg
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
1-3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 cup milk chocolate English toffee bits
2/3 cup chopped pecans
2/3 cup flaked coconut
Additional sugar
FILLING:
1-1/2 cups semisweet chocolate chips, melted
3/4 cup sweetened condensed milk
1-1/2 teaspoons vanilla extract
1-1/4 cups pecan halves

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat
in the oil, egg and extracts. Combine the flours, salt, baking soda

2 of 2

Fudge-Filled Toffee Cookies (continued)

Directions (continued)

and cream of tartar; gradually add to the creamed mixture and mix
well. Stir in the toffee bits, pecans and coconut. Cover and
refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on
ungreased baking sheets. Using the end of a wooden spoon handle,
make an indentation in the center of each.
In a large bowl, combine the melted chocolate, milk and vanilla until
smooth. Spoon 1 teaspoon into the center of each cookie. Top with a
pecan half.
Bake at 350° for 12-14 minutes or until lightly browned. Remove
to wire racks to cool. Yield: 5-1/2 dozen.

Nutrition Facts: 2 cookies equals 248 calories, 16 g fat (6 g saturated fat), 18 mg cholesterol, 131 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.