Fudge Filled Toffee Cookies. Recipe from: Carole Benzschawel December 6, 2012)
½ cup butter (softened)
½ cup sugar
½ cup confectioners’ sugar
½ cup vegetable (or canola) oil
½ teaspoon almond extract
½ teaspoon coconut extract
1 ¾ cup all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
¾ cup English Toffee bits (or Almond Brickle bits)
2/3 cup chopped pecans
2/3 cup flaked coconut
Additional sugar (for rolling cookies in)
1 ½ cups semi-sweet chocolate chips (melted)
¾ cup sweetened condensed milk
1 ½ teaspoons vanilla extract
1 ¼ cups pecan halves
In a large mixing bowl, cream butter and sugars. Beat in the oil, egg and extracts. Combine flours, salt, baking soda and cream of tartar: gradually add to the creamed mixture.
Stir in toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1” balls and roll in sugar. Place approximately 2” apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
In a bowl, combine the melted chocolate, milk and vanilla until smooth. Spoon 1 teaspoon into the center of each cookie. Top with a pecan half. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Enjoy!
Yields: 5 ½ dozen
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