Recipe by Liza at Food.com
My grandmother had two cookies she was famous for...this is one of them. they are crunchy, rich, fancy and almost a bit like brittle candy. These are sandwich cookies and great for parties and having with tea.
Top Review by Ashley S.
Deeeeeelish!! This will hopefully become one of my special treats from now on! I used pecans instead of walnuts but followed everything else to the t. I used a foil lined pan and cooked 6 per sheet and only did one sheet at a time b/c when I did 2 they cooked a different times. It took six minutes each batch. It took a few to get the hang of what it needed to look like before they were done. If you try removing them before they are done cooking you get a sticky mess...which I happily ate. So while a batch was cooking a batch was cooling and that was the perfect amount of time to slide them off easily. Oh, I also rotated my pieces of foil. I didn't let them cool on the foil on the pan, I moved the piece of foil with the cookies onto the counter and let them sit there for 6 minutes then moved to parchment paper waiting to be dipped. And since mine didn't turn out in shapes that could be put together sandwich style I just did a half dip. Next time I will definitely take the advice of using a biscuit cutter! I think the biggest thing to remember is not removing them too early b/c that is when they are hard to work with! I also was told if you refrigerate the mixture you can scoop it out and roll it into balls with your hands...but I didn't have the patience. Thanks for this amazing recipe!
- 1⁄2 cup butter
- 1⁄4 cup shortening
- 2⁄3 cup light brown sugar
- 1⁄2 cup light corn syrup
- 1 cup sifted flour
- 1 cup finely chopped walnuts
- 1 cup semi-sweet chocolate chips
Directions See How It's Made
- Place butter, shortening, syrup and sugar in the top of a double boiler and bring to a boil over direct heat. Remove from heat and blend in flour and nuts.
- Drop by teaspoonfuls on a greased, foiled line cookie sheet.
- Bake at 325 degrees for 8-10 minutes. Cool slightly before removing from sheet.
- Place chocolate in new pan and melt over double boiler. When almost melted, remove from heat and stir until melted.
- Brush one cookie with chocolate and cover with another.
- Refrigerate til set.