Fudgey German Chocolate Sandwich Cookies
Fudgey German Chocolate Sandwich Cookies recipe
Yield
24 servingsPrep
40 minCook
10 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
butter
or margarine, softened |
|
| ⅔ | cup |
cocoa powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
finely chopped |
|
| Coconut and pecan filling | |||
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
brown sugar
packed, light |
*
|
| ¼ | cup |
light corn syrup
|
|
| 1 | cup |
coconut, shredded (desiccated)
sweetened |
*
|
| 1 | cup |
pecans
finely chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 177 | ml |
butter
or margarine, softened |
|
| 158 | ml |
cocoa powder
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
finely chopped |
|
| Coconut and pecan filling | |||
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
brown sugar
packed, light |
*
|
| 59 | ml |
light corn syrup
|
|
| 237 | ml |
coconut, shredded (desiccated)
sweetened |
*
|
| 237 | ml |
pecans
finely chopped |
|
| 5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
Add eggs, milk and vanilla; beat on medium speed of electric mixer until blended.
Dough will be stiff. Stir in pecans.
Shape dough onto 1¼ inch balls.
Place on ungreased cookie sheet; flatten slightly.
Bake 9 to 11 minutes or until almost set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Prepare Coconut and Pecan filling.
Put cookies together in pairs with about 1 heaping tablespoon filling for each cookie.
Serve warm or at room temperature.
Directions for Filling:
Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
Stir constantly until thick and bubbly. Remove from heat; stir in coconut, pecans and vanilla.
Use warm. Makes about 2 cups.
