1 cup butter, softened
3/4 cup confectioners' sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar
3/4 cup semisweet chocolate chips
2 TBSP light corn syrup
1 TBSP shortening
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in pecans.
Roll into 1-in. balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 325° for 18-20 minutes or until lightly browned. Roll warm cookies in additional confectioners' sugar; cool on wire racks.
In a microwave, melt chocolate chips; stir until smooth. Stir in the corn syrup, and shortening. Spoon or pipe into cooled cookies.
An easy way to do the filling is to place the melted chocolate/shortening mixture in a plastic bag. Press the mixture into one corner and the bag and work out the air. Seal the bag, make a very small hole in the corner of the bag and squeeze the fudge mixture into the cookie.