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.