Thumbprint Shortbread Cookies

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

Original recipe makes 2 dozen

Ingredients

3/4 cup margarine
1/4 cup white sugar
2 cups all-purpose flour
1/2 cup chopped pecans
1 (16 ounce) container chocolate fudge frosting

  • PREP

    10 mins

  • COOK

    9 mins

  • READY IN

    1 hr

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.

Nutrition

Calories: 186 kcal
Carbohydrates: 22.2 g
Cholesterol: 0 mg
Fat: 10.6 g
Fiber: 0.6 g
Protein: 1.6 g
Sodium: 100 mg