Day 11 of our 12 Days of Cookies features a cookie that can made and enjoyed year round… a fudge cookie with with a few additions. Enjoy!
COOKIES:
- 1/2 cup butter, softened
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1/2 cup granulated sugar
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1/2 cup powdered sugar
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1/2 cup vegetable or canola oil
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1 3/4 cups all-purpose flour
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1/2 cup whole-wheat flour
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1/2 tsp. salt
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1/2 tsp. baking soda
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1/2 tsp. cream of tartar
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3/4 cup English toffee bits or almond brickle chips
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2/3 cup chopped pecans
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2/3 cup flaked coconut (optional)
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1 egg
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1/2 tsp. almond extract
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1/4 tsp. coconut extract (optional)
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additional sugar
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1 1/4 cups pecan halves
In a large mixing bowl, cream butter and sugars. Beat in the oil, egg and extracts. Combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in the toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.Preheat oven to 350 degrees. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, or your thumb, make an indentation in the center of each. Spoon 1 teaspoon of filling into the center of each cookie. Top with a pecan half. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.FILLING:
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1 1/2 cups semi sweet chocolate chips, melted
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3/4 cup sweetened condensed milk
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1 1/2 tsp. vanilla extract
In a bowl, combine all ingredients and mix until smooth.Makes 5 1/2 dozen cookies.This recipe, and 349 others can be found in our cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes” which can be purchased in our Gift Shop. Click Here to order your copy.
