Ingredients
- ~Cookie~ shopping list
- 1 Cup butter,softened shopping list
- 1 Package Instant chocolate Fudge Pudding Mix shopping list
- 1 egg shopping list
- 2 Cups flour shopping list
- sugar shopping list
- ~Filling #1~ shopping list
- 1/2 Cup butter,softened shopping list
- 2 Tablespoons cocoa shopping list
- 4 teaspoons hot water shopping list
- 2 teaspoons instant coffee shopping list
- 2 teaspoons brandy shopping list
- 2 Cups powdered sugar shopping list
- ~Filling #2~ shopping list
- 20 caramels shopping list
- 1/4 Cup light cream shopping list
- Hand Full of pecan halves shopping list
How to make it
- ~For Cookie~
- Mix the butter,pudding mix until light and fluffy.
- Beat in egg,then gradually add flour at low speed.
- Mix until dough forms.
- Shape in 1" balls,and place on ungreased cookie sheets.
- Make thumb imprint in center of each.
- Bake at 325 degrees for about 15 to 18 minutes.
- Remove from cookie sheet right away,cool ,then fill.
- ~For Filling #1~
- Cream butter,cocoa until light and fluffy.
- Dissolve instant coffee in hot water,
- Add brandy,and blend into butter mixture.
- Beat in powdered sugar until smooth
- Fill cookie after baking
- ~For Filling #2~
- In saucepan melt caramels and light cream,stir constantly.
- Fill cookie after baking
- Place pecan half on top of caramel center
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