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.
