Thumbprint Shortbread Cookies recipe

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Ingredients

¾ cup margarine
¼ cup white sugar
2 cups all-purpose flour
½ cup chopped pecans
1 (16 ounce) container chocolate fudge frosting

Nutrition Info

185.9 calories
carbohydrate: 22.2 g
cholesterol: : -
fat: 10.6 g
fiber: 0.6 g
protein: 1.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 100.1 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.

  3. Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.

Recipe Yield

2 dozen

Recipe Note

Buttery, melt in your mouth shortbread chocolate cookies!!!

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