Advertisement

Recipes

Make this Valentine's Day the most delicious one yet!

Chocolate-Filled Shortbread Thumbprint Cookies

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

    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

    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

    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.

  • 4

    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.

Chocolate-Filled Shortbread Thumbprint Cookies

Chocolate-Filled Shortbread Thumbprint Cookies

Overall Rating (0 ratings)
View ratings

Rate this

Rate this recipe:


Overall

Review this recipe:

Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

Submit

Share This Recipe

*indicates a required field

Share

Share Sent

Thanks for sharing!