Chocolate Thumbprints

Yesterday I sent this recipe to one of my friends (*waving hello to M because I think she has found and visits this website...) and since I had this one and another all typed out in an email to her I knew it would be quick and simple to copy and paste here as well. This is one of my families favorite Christmas cookies. It's similar to the traditional thumbprints made with raspberry or cherry jam (which I also make) but since my crew tends to love chocolate I make these too and sure enough, they are one of the first cookies gone from the trays. Enjoy!

Chocolate Thumbprints

1/2 c butter (real)
1/4 c brown sugar
1 egg yolk
1 t vanilla
1 c flour
1 egg white
3/4 c fine chopped pecans
3/4 c chocolate chips

Cream the butter and brown sugar, beat in yolk and vanilla. Gradually add the flour and mix. Chill for about 2 hours.

Roll dough into 1 inch balls and dip in beaten egg white and then in the chopped nuts. Place on greased cookie sheets and use the end of a wood handle to make an indentation in each about 1/2 inch down. Bake 325 for 10 minutes. Press the indentation again as it will have baked up a bit. Bake another 10-12 minutes or so until the pecans are golden brown. Remove to wire racks to cool completely. Microwave the chocolate chips with a tiny bit of butter (about 1 tablespoon) and stir until smooth. Spoon into the indentation in the cookies. Let set.Print Friendly and PDF