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Print this Recipe    Toffee Ravioli

Pecan Toffee Filled Ravioli Cookies

1 cup packed brown sugar
1/4 cup melted butter
1/2 cup chopped pecans
2 tablespoons flour

1 1/2 cups softened butter
1/2 cup sugar
1/2 cup packed brown sugar
2 egg yolks
3 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Stir brown sugar into melted butter until well blended. Add pecans
and flour and mix well. Transfer filling to waxed paper, shape into
7 inch square. Cut into 36 (1 1/4 inch) pieces. Refrigerate 1 hour
or overnight.

Combine butter, sugars and egg yolk in medium bowl. Add remaining
ingredients, mix well. Cover, refrigerate 4 hours or till firm.
Roll half of dough on well floured sheet of waxed paper to 12 inches
square. Repeat with second half of dough. If dough becomes soft,
refrigerate 1 hour. Heat oven to 350 degrees F. Lightly score one
layer of dough at 2 inch intervals to form 36 squares. Place 1
square of filling in center of each dough square. Carefully place
second layer of dough over filling and first layer of dough. Press
gently between rows. Cut with knife, ravioli wheel or pastry cutter.
Transfer filled ravioli to ungreased cookie sheets. Bake 14-16
minutes or until lightly browned. Cool on sheets 5 minutes Remove
to racks to cool completely.

Note: This can also be done with 1 inch squares of chocolate instead
of the brown sugar filling.

Makes: 3 dozen


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