Ingredients
Cookie:
1/2 c granulated sugar
1/2 c powdered sugar
1 c butter
1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg
2 1/4 c flour
1 c chopped pecans
fudge filling:
1/2 c heavy cream
1/4 c light corn syrup
6 oz chopped semisweet chocolate
3 Tbsp coffee liquer
pinch salt
1 Tbsp butter
Preparation
Cookie:Preheat oven to 350. Blend together the dry ingredients and set aside. Beat the sugar, butter and vanilla together with an electric mixer until very light and fluffy, about 3 minutes. Add the egg and mix well. Add the flour mixture and mix just till blended well-do not overmix. Blend in the chopped nuts by hand. Using your hands or a small disher, make 1 inch balls of dough. Roll them in sugar and place on parchment lined baking sheets. Flatten the tops, using your hands or the bottom of a glass. Bake for 12-14 minutes, or until lightly browned. Remove to rack and cool thoroughly before filling. For filling: In a 1 qt saucepan, mix cream, corn syrup, chocolate, and salt together. Bring to a boil over medium heat until chocolate is melted. Continue to cook over reduced heat x 5minutes. Remove from heat and stir in liquer and butter. When filling is warm and thickening, dip bottom of one cooled cookie into filling and top it with the bottom of a second cookie. Allow to set, then stripe the top with filling (rewarming if necessary), drizzling from a spoon or using a squeeze bottle.
