2/3 c Shortening

2/3 c Sugar

2 Eggs

2 c Flour, all-purpose

1 1/2 ts Baking powder

1/2 ts Salt

1/4 c Sugar

1 tb Cornstarch

1/2 c Chocolate syrup

1/4 c Pecans; chopped

Cream shortening and sugar until light and fluffy; add egg, and beat well. Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours.

Roll out dough to 1/8" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie cutter. Using a 2" doughnut cutter, cut remaining dough into 36 circles. Place solid circles on lightly greased cookie sheets. In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges. Top with a circle cut with doughnut cutter; seal edges with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies may be filled with jam.) Chocolate-Nut Filling: Combine all ingredients; cook over low heat until thick and smooth. SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.