Thumbprint Shortbread Cookies

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

Rated 3.8 from 25 votes

Prep Time

10M

Total Time

Servings

24 servings

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

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.

Thumbprint Shortbread Cookies

What You Need

Instructions

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