Thumbprint Shortbread Cookies22 Reviews
- Prep: 10 min
- Cook: 9 min
- Ready In: 1 hr
“Buttery, melt in your mouth shortbread chocolate cookies!!!” - by DKRENN
Original recipe yields 2 dozen
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (24 total)
- 186 cal
- 10.6 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"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. "
"Great recipe!!!!!!!!!!!! I added a little more sugar, eliminated the pecans, and substituted the chocolate for grape jam...." See more"
Shortbread Cookies IV
Whipped Shortbread Cookies
Just swipe to see more like this.