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Chocolate-Filled Shortbread Thumbprint Cookies Recipe

Things You'll Need

  • 2 cups (4 sticks) butter or margarine, softened
  • 1-1/3 cups sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 4 cups all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • CHOCOLATE FILLING (recipe follows)

How to Make

  • 1. Heat oven to 350°F. Beat butter, sugar and vanilla until well blended. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour, cocoa and salt, beating until blended.
  • 2. Roll dough into 1-inch balls; roll balls in pecans. Place about 2 inches apart on ungreased cookie sheet. Press thumb in center of each ball.
  • 3. Bake 18 to 20 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Spoon 1 rounded teaspoon filling into each indentation. Cool 1 hour. Makes about 7 dozen cookies.
  • CHOCOLATE FILLING: Combine 2 cups sugar, 1/2 cup HERSHEY'S Cocoa and 1/2 cup milk in heavy saucepan. Bring to boil, stirring constantly; boil 2 minutes. Remove from heat; pour into bowl. Add 1/2 cup (1 stick) butter and 1/2 teaspoon vanilla extract. Do not stir. Cool 10 minutes. Beat on medium speed 3 minutes or until mixture is slightly thickened.