Recipe: Fudge-Filled Sandies (cookies)

FUDGE-FILLED SANDIES

FOR THE COOKIES:
1 cup butter, softened
3/4 cup confectioners' sugar
1 tsp vanilla
2 cups flour
1 cup finely chopped pecans
Additional confectioners' sugar

FOR THE FILLING:
3/4 cup semisweet chocolate chips
2 tbsp light corn syrup
1 tbsp water
1 tbsp shortening

In a large bowl, cream the butter and the confectioners' sugar until light and fluffy. Beat in the vanilla; set aside.

Combine the flour and pecans. Gradually add to the creamed mixture. Mix well. Roll into 1-inch balls. Place 1-inch apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie.

Bake at 325 degrees F for 18-20 minutes or until lightly browned. Roll the warm cookies in the additional confectioners' sugar. Cool on wire racks.

TO MAKE THE FILLING:
In a microwave, melt the chocolate chips. Stir until smooth. Stir in the corn syrup, water, and the shortening. Spoon or pipe the filling into the cooled cookies.

Makes 4 dozen cookies
Source: Jeanette Ray in Taste Of Home magazine