Chocolate Nut-Filled Cookies
Submitted by queenpatd
Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.
YIELD
1 batchPREP
30 minCOOK
10 minREADY
40 minThese chocolate nut-filled cookies are little sandwich pastries with a sweet surprise inside. A simple rolled dough gets cut into circles, then each pair gets a spoonful of chocolate-pecan filling sandwiched between a solid bottom and a doughnut-cut top that shows off the dark filling underneath.
The dough is straightforward shortening-based cookie dough, which rolls cleanly and holds its shape without puffing. Chilling for 2 to 4 hours firms it up enough to roll to ⅛ inch thickness without sticking or tearing. Don’t skip the chill. Warm dough stretches, shrinks, and fights you the whole way.
The filling is where the flavor lives. Chocolate syrup, sugar, cornstarch, and chopped pecans combine into a thick, fudgy paste that holds its shape during baking. The cornstarch keeps it from becoming runny and oozing out the sides.
Sealing the edges with fork tines does two things: it crimps the cookies shut and adds a decorative border that looks intentional and polished.
Chef Tips
- Roll dough to exactly ⅛ inch. Thicker dough won’t seal properly and the cookies become too bready.
- Spread the filling almost to the edge, but leave a thin border for the fork seal. Filling that reaches the edge prevents a clean crimp.
- Press firmly with the fork tines to seal. A light press won’t hold during baking and the filling leaks.
- Cool completely on a wire rack. These firm up as they cool and are fragile while warm.
Variations
- Walnut version: Swap pecans for chopped walnuts for a slightly more bitter, earthy filling.
- Peanut butter filling: Replace the chocolate syrup with creamy peanut butter for a nutty twist.
Ingredients
Directions
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 ⅛ inch thickness on a lightly floured board.
Cut half of dough into 36 circles with a 2 inch; cookie cutter.
Using a 2 inch 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 (combine remaining ingredients); spread almost to the edges.
Top with a circle cut with doughnut cutter; seal edges with fork tines.
Bake at 350℉ (180℃) for 10 to 12 minutes.
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