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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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Cookie Ingredients:
'cookie |
1 cup butter,softened |
1 package instant chocolate fudge pudding mix |
1 egg |
2 cups flour |
sugar |
'filling #1 |
1/2 cup butter,softened |
2 tablespoons cocoa |
4 teaspoons hot water |
2 teaspoons instant coffee |
2 teaspoons brandy |
2 cups powdered sugar |
'filling #2 |
20 caramels |
1/4 cup light cream |
hand full of pecan halves |
Directions:
1. ~For Cookie~
2. Mix the butter,pudding mix until light and fluffy.
3. Beat in egg,then gradually add flour at low speed.
4. Mix until dough forms.
5. Shape in 1 balls,and place on ungreased cookie sheets.
6. Make thumb imprint in center of each.
7. Bake at 325 degrees for about 15 to 18 minutes.
8. Remove from cookie sheet right away,cool ,then fill.
9. ~For Filling #1~
10. Cream butter,cocoa until light and fluffy.
11. Dissolve instant coffee in hot water,
12. Add brandy,and blend into butter mixture.
13. Beat in powdered sugar until smooth
14. Fill cookie after baking
15. ~For Filling #2~
16. In saucepan melt caramels and light cream,stir constantly.
17. Fill cookie after baking
18. Place pecan half on top of caramel center
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