2/3 c Shortening
2/3 c Sugar
2 Eggs
2 c Flour, all-purpose
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Sugar
1 tb Cornstarch
1/2 c Chocolate syrup
1/4 c Pecans; chopped
Cream shortening and sugar until light and fluffy; add egg, and beat well. Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours.
Roll out dough to 1/8″ thickness on a lightly floured board. Cut half of dough into 36 circles with a 2″ cookie cutter. Using a 2″ doughnut cutter, cut remaining dough into 36 circles. Place solid circles on lightly greased cookie sheets. In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges. Top with a circle cut with doughnut cutter; seal edges with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies may be filled with jam.) Chocolate-Nut Filling: Combine all ingredients; cook over low heat until thick and smooth. SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.