Shelly's Recipe

FUDGE-FILLED TOFFEE COOKIES

Category: Cookies

1/2 cup unsalted butter, softened
1/2 cup sugar, plus extra for rolling
1/2 cup powdered sugar
1/2 cup vegetable oil
1 large egg
1/2 tsp almond extract
1/4 tsp coconut extract
2 1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
3/4 cup almond brickle chips
2/3 cup chopped pecans
2/3 cup flaked sweetened coconut

Filling (recipe follows)

1 1/4 cups pecan halves

In a large mixing bowl, beat together butter and sugars until smooth and creamy. Beat in oil, egg and extracts.

In a medium bowl, combine the flour, salt, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in the brickle chips, chopped pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.

Preheat oven to 350.

Shape dough into 1- to 1 1/2 -inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Spoon 1 tsp filling into center of each cookie. Top with a pecan half. Bake 10 to12 minutes or until lightly browned. Remove to wire racks to cool. <akes 66 cookies.

Filling: Melt 1 1/2 cups semisweet chocolate chips in a microwave or double boiler. Cool slightly. In a bowl, combine melted chocolate, 3/4 cup sweetened condensed milk and 1 1/2 tsp vanilla extract until smooth.