Fudge Thumbprint Cookies

This cookie has become a favorite, especially for my son, in the past few years. I saved the recipe from a print ad, but it's also available here. We've tried rolling the cookie dough in coconut, instead of chopped nuts, and that's good, too!

Don't forget to link up your recipes in the Virtual Cookie Exchange blog hop.

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.