THUMBPRINT SHORTBREAD COOKIES RECIPE | ALLRECIPES
Buttery, melt in your mouth shortbread chocolate cookies!!!
Provided by DKRENN
Categories Desserts Cookies Thumbprint Cookie Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 9 minutes
Yield 2 dozen
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 185.9 calories, CarbohydrateContent 22.2 g, FatContent 10.6 g, FiberContent 0.6 g, ProteinContent 1.6 g, SaturatedFatContent 2.2 g, SodiumContent 100.1 mg, SugarContent 13 g
GERMAN CHOCOLATE THUMBPRINT COOKIES RECIPE | ALLRECIPES
A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.
Provided by Carla
Categories Desserts Cookies Thumbprint Cookie Recipes
Total Time 46 minutes
Prep Time 15 minutes
Cook Time 26 minutes
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
- Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
- Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 105.2 calories, CarbohydrateContent 12 g, CholesterolContent 18.5 mg, FatContent 6.1 g, FiberContent 0.4 g, ProteinContent 1.2 g, SaturatedFatContent 2.7 g, SodiumContent 91.6 mg, SugarContent 8.7 g
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