2/3 c Shortening 2 c Flour, all-purpose
2/3 c Sugar 1 1/2 ts Baking powder
2 Eggs 1/2 ts Salt
CHOCOLATE-NUT FILLING
1/4 c Sugar 1/2 c Chocolate syrup
1 tb Cornstarch 1/4 c Pecans; chopped
Cream shortening and sugar until light and fluffy; add egg, and beat
well. Add flour, baking powder, and salt; mix well. Chill dough 2 to
4 hours.
Roll out dough to 1/8″ thickness on a lightly floured board. Cut
half of dough into 36 circles with a 2″ cookie cutter. Using a 2″
doughnut cutter, cut remaining dough into 36 circles.
Place solid circles on lightly greased cookie sheets. In center of
each circle, place a teaspoon of Chocolate-Nut Filling; spread almost
to the edges. Top with a circle cut with doughnut cutter; seal edges
with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies
may be filled with jam.)
Chocolate-Nut Filling: Combine all ingredients; cook over low heat
until thick and smooth. cool. Yield: about 1 cup filling.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
Yields
3 dozen