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Fudge-Filled Sandies

 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


  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • Additional confectioners' sugar
  • 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. 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 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.

2 of 2

Fudge-Filled Sandies (continued)

Directions (continued)

  • Yield: 4 dozen.
Nutritional 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.