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For the chocolate filling:
- 1 cup ground pecans or shredded coconut
- 2 tablespoons cocoa
- 1/4 cup sugar
- 3 tablespoons evaporated milk
For the cookie dough:
- 1 1/2 cups cake flour
- 1/2 teaspoon salt
- 1/4 cup soft vegetable shortening (like Crisco)
- 1/2 cup sugar
- 1 egg yolk
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla
- Mix together the chopped pecan, cocoa and 1/4 cup sugar. Blend in 3 tablespoons Pet milk. Set aside while preparing the dough.
- Sift cake flour before measuring. Resift 1 1/2 cups cake flour with 1/2 teaspoon salt. Set aside. Cream together the shortening and 1/2 cup sugar until light and fluffy. Beat in 1 egg yolk. Add the flour mixture alternately with a mixture of 2 tablespoons pet milk and 1 teaspoon vanilla. Begin and end with the flour mixture. Mix until smooth after each addition. Turn out dough on a lightly floured piece of wax paper. Roll into a rectangular sheet 8x10 inches. Spread with the chocolate nut mixture leaving a one inch margin on each 10-inch side. With the aid of the wax paper, roll up like a jelly roll. Wrap in the wax paper and freeze until firm.
- Preheat the oven to 375 degrees. Cut the dough into 1/8 inch slices. Place the cookies on a Silpat Mat or parchment lined baking sheet. Bake for about 8 minutes or until the bottom is lightly browned. Cool on a wire rack and store in an airtight container. Yield: 4 dozen cookies.