Fudgey German Chocolate Sandwich Cookies
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.