Thumbprint Shortbread Cookies

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.

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Reviews (22)

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26

BOUKAME

Oct. 18, 2008

"This is a really good shortbread cookie recipe. The only change to the recipe that I made was to add a teaspoon of vanilla. For the topping, I melted semi-sweet chocolate chips and spooned it in the..." See more middle of each cookie. I also sifted the cookies with powdered sugar after done. "

12

MEESHA0222

Jul. 18, 2004

"Great recipe!!!!!!!!!!!! I added a little more sugar, eliminated the pecans, and substituted the chocolate for grape jam...." See more"

8

BABYBEARJW71

Jul. 23, 2003

"My family absolutely loved them and my kids enjoyed putting on the thumbprints. My husband suggested I could also use the large side chocolate chips instead of the frosting...." See more"