1 cup all-purpose flour
1 (1 ounce) square unsweetened chocolate
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1/2 cup white sugar
3 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package frozen whipped topping, thawed
1 1/2 cups chopped pecans
1/4 cup cinnamon extract
1/2 cup raisins
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together all-purpose flour, chocolate, baking powder, baking soda and salt. Stir in the butter, sugar and white sugar until all ingredients are thoroughly combined. Beat in the eggs, one at a time, mixing just until incorporated. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until the edges are nearly brown. Remove from cookie sheet to cool on wire rack.
To make the filling, mix the powdered sugar with the 3 1/2 cups white sugar and the 3 eggs. Stir into the dry ingredients, but do not mix.
Roll the dough into walnut sized balls and roll the balls in the cinnamon sugar. Place them onto the cookie sheet. Chill for 1 hour or longer to allow cookies to thicken.
In a medium bowl, mix the whipped topping, pecans and cinnamon extract. Whip on low speed until stiff. Remove from whip and refrigerate for two hours.
Sift together the cinnamon pecans and cinnamon extract until smooth. Mix in the pumpkin puree, bourbon and white sugar until well blended. Fold in the cinnamon pecans. Serve immediately or chill for 2 hours to allow flavors to blend.