Chocolate-Filled Shortbread Thumbprint Cookies

Chocolate-Filled Shortbread Thumbprint Cookies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium85 mg4% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium85 mg4% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1-1/3 cups sugar
  • 1 teaspoon salt
  • 2 cups pecans chopped
  • 2 cups butter or margarine (4 sticks) , softened
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • CHOCOLATE FILLING (recipe follows)
  • 4 egg yolks

Directions

  • 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.
Ingredients sitting on a table

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