Thumbprint Shortbread Cookies

Thumbprint Shortbread Cookies

22 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    9 m
  • Ready In

    1 h
DKRENN
Recipe by  DKRENN

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

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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)

Rate This Recipe
BOUKAME
27

BOUKAME

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 middle of each cookie. I also sifted the cookies with powdered sugar after done.

MEESHA0222
12

MEESHA0222

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

BABYBEARJW71
8

BABYBEARJW71

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.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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