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Fudgey German Chocolate Sandwich Cookies

1 3/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cup butter or margarine -- softened

2/3 cup Hershey`s cocoa

3/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 tablespoons milk

1 teaspoon vanilla extract

1/2 cup pecans -- finely chopped

Coconut and Pecan filling -- see recipe COCONUT AND PECAN FILLING 1/2 cup butter or margarine

1/2 cup packed light brown sugar

1/4 cup light corn syrup

1 cup Mounds Sweetened Coconut Flakes -- toasted

1 cup pecans -- finely chopped

1 teaspoon vanilla

Heat oven to 350~ 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 1 1/4 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.



 

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