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Chocolate Fudge Thumbprint Cookies
Prep Time: 45 minutes
Cook Time: 12 minutes
Yield: 5 dozen cookies
COOKIES:
1 cup (2 sticks) butter or margarine
3/4 cup brown sugar (packed)
1 teaspoon Spice Islands® Pure Vanilla Extract
1/2 cup Karo® Light Corn Syrup
1 egg
3 to 3-1/2 cups flour
1/2 teaspoon salt
2 cups finely chopped walnuts (or other favorite nut)
CHOCOLATE FILLING:
1/3 cup Karo® Light Corn Syrup
1-1/2 cups semisweet chocolate chips
For COOKIES: Preheat oven to 350°F. Mix butter, brown sugar and vanilla in mixer at medium speed until smooth. Beat in corn syrup and egg. Add 3 cups of flour and salt until blended. If dough is not firm enough to roll into balls, add an additional 1/2 cup of flour. (Dough can be made ahead of time ad refrigerated for later use. Use within 48 hours.)
Roll dough into 1-inch balls; roll in walnuts to coat. Place 2 inches apart on ungreased cookie sheets. Press thumb firmly in the center of each cookie to make a deep indentation. Follow instructions below for chocolate filling. Fill each cookie prior to baking.
For FILLING: Heat corn syrup in 1-quart microwave-safe cowl for approximately 1 minute. Add chocolate chips and stir to melt thoroughly. Using a rubber spatula, scrape into pastry bag or 1-quart plastic freezer bag. Seal tightly and snip off a tiny corner at the bottom of the bag. Squeeze filling into thumbprint holes.
Bake for 10 to 12 minutes or until firm. Remove to wire rack. Cool completely.
Oh wow these sound great! I'm not much of a baker and even less of a cookie maker. I really need to fix that!
ReplyDeleteOh my gosh!! I am in trouble!! I gotta make these!
ReplyDeleteI plan on joining the cookie exchange. I have to find my Christmas cookie recipe:)