These cookies can be stuffed with dates, cherries, nuts whatever you choose.
The different textures add to the cookie.
Rich cookie dough molded around pecan ... topped with toasted coconut.
1 cup butter
1/2 cup sugar
2 tsp. vanilla
2 cups flour
¼ tsp. salt
2 cups pecan halves
1 egg white
1 tbsp water
3/4 to 1 cup flaked coconut
Heat oven to 350 degrees
Cream butter, sugar, and vanilla until fluffy.
Measure flour by dipping method or by sifting.
Blend flour and salt; stir into creamed mixture, blending thoroughly.
If dough is soft, chill until firm enough to shape with fingers.
Shape a rounded teaspoonful of dough around each pecan half (cut very large pecan halves in half.
Form 1 inch balls.
Dip dough in egg white and water with fork, then in coconut. Bake on lightly greased baking sheet 15 to 18 min., or until lightly browned. (These cookies store well if kept in a tightly covered container.)
Makes 5 dozen cookies.
#2-COOKIE RECIPE: Chocolate Rolled Nut & Caramel Cookies "Thumbprints"
These cookies can be filled with other fillings instead of caramel if you like.
3/4 cup sugar
1/2 cup margarine or butter softened
1/2 cup shortening
1 teaspoon vanilla
1 egg separated
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1 1/2 cups finely chopped pecans
20 caramels, unwrapped or 1 package caramel nibs.
1/4 cup half-and-half
Heat oven to 325 degrees
Combine sugar, margarine and shortening in one bowl; beat until light and fluffy.
Then; add vanilla and egg yolk, blend well.
Add; flour, cocoa and baking powder; mix well.
Now in a small bowl; beat egg white: until foamy.
Place pecans in another small bowl or large plastic bag. (You will be rolling the cookie balls in the pecans).
Now to begin the cookies you will:
#1-Shape dough into 1-inch balls.
#2-Dip in egg white.
#3-Roll in pecans.
#4-Place 2 inches apart on un-greased cookie sheets.
#5-Make thumb indentation in center of each cookie.
#6-Bake at 325°F for 12 to 14 minutes.
#7-Immediately remove cookies from cookie sheets: when finished baking and place on wire racks.
#8- Now prepare the thumbprint caramel filling.
Filling Directions: In small saucepan combine caramels and half-and-half: cook over medium-low heat until caramels are melted.
Stirring occasionally; Spoon 1/2 teaspoon warm caramel mixture into center of each cookie Cool 15 minutes or until caramel is set.