Thumbprint Shortbread Cookies |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 2 |
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Buttery, melt in your mouth shortbread chocolate cookies!!! Ingredients:
3/4 cup margarine |
1/4 cup white sugar |
2 cups all-purpose flour |
1/2 cup chopped pecans |
1 (16 ounce) container chocolate fudge frosting |
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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