Stack em' up...
Fudgey German Chocolate Sandwich Cookies are one of my favorites.
The chewy centers, the coconut, the pecans, the chocolate... just make me hum...hmmm. Oh, and a cold glass of milk is a definite compliment to this cookie.
So, bake these cookies...pour yourself a tall glass of milk, grab a cookie, sit on your porch and enjoy!
You'll never forget this cookie's fudgeyness...promise!
It's June 16, 2009...off to spend a day in New York City.
Lunch will be at > Mesa Grill ~ Bobby Flay's restaurant. I like his food style.
Dessert will be at > Billy's Bakery ~ Heard nothing but good things. Got to give it a try.
So, to you with love from my kitchen...
FUDGEY GERMAN CHOCOLATE SANDWICH COOKIES
Makes about 16-18 large cookies for (8 – 9 sandwich cookies)
INGREDIENTS:
1 ¾ cups all-purpose flour
1 ½ cups sugar
¾ cup (1 ½ sticks) butter
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL Dark Cocoa
¾ teaspoon baking soda
¼ teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ cup finely chopped pecans
COCONUT AND PECAN FILLING (recipe follows)
Note: Have additional AP flour on hand when forming dough into cookies.
DIRECTIONS:
1. Heat oven to 350 degrees F.
2. Combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl.
3. Beat at medium speed of mixer until blended (batter will be stiff).
4. Stir in pecans.
5. Transfer dough to a bowl. Place plastic wrap on the dough. Then cover the bowl completely with more plastic wrap.
6. Chill for at least two hours.
7. Line your cookie pans with parchment paper.
8. Sprinkle flour lightly on your dough.
9. Use a Tablespoon or a small ice cream scooper to scoop dough.
10. Flour your hands lightly as you roll the dough in your hand to form a ball.
11. Place rolled dough on cake pan. Leave at least two inches space between.
12. Bake 9-11 minutes or until almost set.
13. Cool slightly.
14. Remove from cookie sheet to wire rack.
15. Cool completely.
16. Spread about 1 heaping tablespoon COCONUT AND PECAN FILLILNG onto bottom of one cookie.
17. Top with second cookie to make sandwich.
18. Serve warm or at room temperature.
Note: Cookies can be reheated in microwave for 10 seconds or until filling is warm.
Makes about 16-18 large cookies for (8 – 9 sandwich cookies)
INGREDIENTS:
1 ¾ cups all-purpose flour
1 ½ cups sugar
¾ cup (1 ½ sticks) butter
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL Dark Cocoa
¾ teaspoon baking soda
¼ teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ cup finely chopped pecans
COCONUT AND PECAN FILLING (recipe follows)
Note: Have additional AP flour on hand when forming dough into cookies.
DIRECTIONS:
1. Heat oven to 350 degrees F.
2. Combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl.
3. Beat at medium speed of mixer until blended (batter will be stiff).
4. Stir in pecans.
5. Transfer dough to a bowl. Place plastic wrap on the dough. Then cover the bowl completely with more plastic wrap.
6. Chill for at least two hours.
7. Line your cookie pans with parchment paper.
8. Sprinkle flour lightly on your dough.
9. Use a Tablespoon or a small ice cream scooper to scoop dough.
10. Flour your hands lightly as you roll the dough in your hand to form a ball.
11. Place rolled dough on cake pan. Leave at least two inches space between.
12. Bake 9-11 minutes or until almost set.
13. Cool slightly.
14. Remove from cookie sheet to wire rack.
15. Cool completely.
16. Spread about 1 heaping tablespoon COCONUT AND PECAN FILLILNG onto bottom of one cookie.
17. Top with second cookie to make sandwich.
18. Serve warm or at room temperature.
Note: Cookies can be reheated in microwave for 10 seconds or until filling is warm.
COCONUT AND PECAN FILLING
About 2 cups filling
½ cup (1 stick) butter
½ cup packed light brown sugar
¼ cup light corn syrup
1 cup sweetened coconut flakes, lightly toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract
1. Melt butter in medium saucepan over medium heat.
2. Add brown sugar.
3. Add corn syrup.
4. Stir constantly, until thick and bubbly.
5. Remove from heat.
6. Stir in coconut, pecans and vanilla.
7. Use warm.
Note: To toast coconut using oven:
1. Heat oven to 350 degrees F.
2. Spread coconut in even layer on baking sheet.
3. Bake 6-8 minutes, stirring occasionally, until golden.
About 2 cups filling
½ cup (1 stick) butter
½ cup packed light brown sugar
¼ cup light corn syrup
1 cup sweetened coconut flakes, lightly toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract
1. Melt butter in medium saucepan over medium heat.
2. Add brown sugar.
3. Add corn syrup.
4. Stir constantly, until thick and bubbly.
5. Remove from heat.
6. Stir in coconut, pecans and vanilla.
7. Use warm.
Note: To toast coconut using oven:
1. Heat oven to 350 degrees F.
2. Spread coconut in even layer on baking sheet.
3. Bake 6-8 minutes, stirring occasionally, until golden.
-OR-
Note: To toast coconut using skillet:
1. Spread coconut in even layer in skillet.
2. Stir occasionally, until golden.
Note: To toast coconut using skillet:
1. Spread coconut in even layer in skillet.
2. Stir occasionally, until golden.
